Garden vegetable & goat's cheese quiche
This quiche not only looks great, it really tastes of summer with its fresh and colourful vegetables
Gooseberry cream & elderflower jelly pots
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 6
Skip to ingredients
Ingredients
- 300g / 11 oz green gooseberries, topped and tailed
- 100g / 4 oz caster sugar
- 600ml / 1 pint double cream
- 2 gelatine leaves
- 100ml/3 ½ fl oz elderflower cordial
- nice biscuits, like shortbread, to serve (optional)
Method
- STEP 1
Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
- STEP 2
Put the cream and remaining sugar into a small pan, bring to the boil, then simmer for 3 mins. Take off the heat and stir in the gooseberries and any pan juices. Divide the mix between 6 glasses and put in the fridge until they firm up – this will take about 2 hrs.
- STEP 3
To make the elderflower jelly, soak the gelatine in a little water. Warm the cordial in a small pan – when you see it steaming, remove from the heat. Squeeze the gelatine leaves to remove the excess water, then stir into the hot cordial until they are completely melted. Add 100ml cold water, then transfer to a small jug.
- STEP 4
Carefully pour a layer of the jelly mix on top of each glass of gooseberry cream – get the jug as close as possible so you don’t disturb the cream. Transfer the little pots to the fridge and chill for at least 3 hrs or until the jelly is set. Serve with biscuits, if you like.
