Muscat Ice Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Tart green gooseberries,
3 Heads: elderflower blossoms*,
6 ounce: Caster sugar,
225 gram: Greek strained yoghurt,
Directions:
*Note: The recipe originally calls for 3 OR 4 heads of elderflower
blossom. ~
Put the gooseberries into a heavy-based saucepan or casserole. The
fruit should be still damp from rinsing under the tap but there is no
point in spending time topping and tailing it as it is going to be
sieved. Add the florets of elder blossom, stripped from their stalks,
and bury them among the fruit. Cover tightly and cook in a low oven
until the fruit is tender and pulpy - I allow 1 hour or so at 275-300
F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if
preferred.
Add the sugar and stir until it no longer feels gritty. Then rub the
fruit and every drop of its sugary juices through a sieve to make a
perfectly smooth seeless puree. As soon as it is cold, spoon the
pale aromatic puree into a chilled loaf tin, cover it and freeze.
About an hour later, when the ice is firm around the edges but still
soft in the centre, beat it or whizz it in a food-processor until
mushy. Gently fold in the yoghurt, cover and freeze until solid all
the way through.
Then turn out the ice-cream, beat it again to break up any ice
crystals and transfer it to 8 petit pots de chocolat. Cover and
freeze until about 1 hour before serving, when the ice-cream should
be placed in the fridge to "ripen" it. Amaretti biscuits go very
well with this.
Source: Philippa Davenport in "Country Living" (British), June 1988.
Typed for you by Karen Mintzias
Source from luhu.jp
blossom. ~
Put the gooseberries into a heavy-based saucepan or casserole. The
fruit should be still damp from rinsing under the tap but there is no
point in spending time topping and tailing it as it is going to be
sieved. Add the florets of elder blossom, stripped from their stalks,
and bury them among the fruit. Cover tightly and cook in a low oven
until the fruit is tender and pulpy - I allow 1 hour or so at 275-300
F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if
preferred.
Add the sugar and stir until it no longer feels gritty. Then rub the
fruit and every drop of its sugary juices through a sieve to make a
perfectly smooth seeless puree. As soon as it is cold, spoon the
pale aromatic puree into a chilled loaf tin, cover it and freeze.
About an hour later, when the ice is firm around the edges but still
soft in the centre, beat it or whizz it in a food-processor until
mushy. Gently fold in the yoghurt, cover and freeze until solid all
the way through.
Then turn out the ice-cream, beat it again to break up any ice
crystals and transfer it to 8 petit pots de chocolat. Cover and
freeze until about 1 hour before serving, when the ice-cream should
be placed in the fridge to "ripen" it. Amaretti biscuits go very
well with this.
Source: Philippa Davenport in "Country Living" (British), June 1988.
Typed for you by Karen Mintzias
Source from luhu.jp
Tags
Desserts