This recipe is a very happy marriage between a creamy gooseberry fool and a light as a feather soufflé. You can make it with any colour gooseberry you like!
INGREDIENTS
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400g fresh gooseberries
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60ml elderflower cordial
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70gms caster sugar
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3 eggs
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150ml whipping cream
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4 sheets gelatine
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Toasted ground almonds, for decoration.
You will need 6 ramekins
Method
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Give the gooseberries a quick rinse under a running tap, and shake off the excess water. Place in a saucepan with the elderflower cordial and bring to a gentle simmer for 15 mins, until the berries break apart easily. Cool, then pass through a sieve, pressing the pulp through, discarding the seeds and stalks.
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Prepare the ramekins – cut strips of baking parchment 2 inches wider than the height of the ramakin and with a 3 inch overlap when wrapped around. Using sellotape secure one end of the paper to the ramekin then wrap tightly around, securing the other end also with sellotape.
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Separate the eggs. Add caster sugar to the yolks, and beat for 10 minutes with an electric mixer, till pale and aerated.
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Soften the gelatine in water, melt over a very gentle heat with a couple of tablespoons of water. Add a small amount of the puree, then fold in the rest of the cooled pureed gooseberries.
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Carefully fold the puree mix into the yolks and sugar using a metal spoon, being careful not to beat out all the air that has been incorporated.
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Whip cream to a soft peak, then add to the puree/egg mix.
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Whisk egg whites until stiff, and fold carefully into the mix.
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Spoon into the ramekins, filling each to about and inch above the top of the dish. Leave to set in the fridge for 6 hours.
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Before you serve, undo the sellotape, and with a clean knife in one hand in between the paper and souffle, pull the paper with your free hand. The knife will help ease the soufflé from the paper. Sprinkle with toasted ground almonds.
