Imagine a dessert that captures the essence of a British spring garden in every single spoonful - delicate, luxurious, and bursting with unexpected flavors! These Spring Creams with Gooseberry and Elderflower Compote are not just a dessert; they're a sensory journey that will transport you to the lush countryside of England, where traditional flavors dance on your palate and create an unforgettable culinary experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups gooseberries, cleaned
- 1/4 cup elderflower cordial
- 1 tablespoon lemon juice
Instructions
- Begin by preparing the spring creams. In a medium saucepan, combine the heavy cream, sugar, and vanilla extract. Place the saucepan over medium heat and gently heat the mixture, stirring occasionally until the sugar is fully dissolved. Do not let it boil.
- Once the sugar has dissolved, remove the saucepan from the heat. Allow the cream mixture to cool for about 5 minutes.
- While the cream mixture is cooling, prepare the gooseberry and elderflower compote. In another saucepan, add the cleaned gooseberries, elderflower cordial, and lemon juice. Place the saucepan over medium heat.
- Cook the gooseberry mixture, stirring gently, until the gooseberries start to soften and burst, approximately 10-15 minutes. You want the compote to have a chunky texture but not completely broken down.
- Once the gooseberries are cooked, remove the saucepan from the heat and let the compote cool slightly. You can mash the gooseberries gently with a fork if you prefer a smoother consistency.
- Return to the cooled cream mixture. Using a whisk, beat the cream mixture until it thickens slightly but is still pourable. This should take about 3-5 minutes.
- Once the cream is ready, pour it into serving glasses or bowls, filling them about two-thirds full.
- Top each cream with a generous spoonful of the gooseberry and elderflower compote, allowing some of the compote to sink into the cream for a lovely swirl effect.
- Chill the spring creams in the refrigerator for at least 15 minutes to allow the flavors to meld and the creams to set slightly.
- Serve the spring creams chilled, garnished with a few whole gooseberries or a sprig of mint if desired. Enjoy your delightful British dessert!
Tips
- • Use fresh, ripe gooseberries for the most vibrant flavor - they should be firm but slightly soft when gently squeezed. • Be careful not to overheat the cream mixture; gentle heating ensures a smooth, silky texture. • For an extra elegant presentation, use clear glass serving dishes to showcase the beautiful layers. • If elderflower cordial is hard to find, you can substitute with a light floral syrup or even a touch of St. Germain liqueur. • Chill your serving glasses beforehand for an extra refreshing dessert experience. • The compote can be made a day in advance to save time on serving day.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 25g
Protein: 1g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
