An easy-to-make dessert, Rutland Goose-berry Cream has a delicate creamy texture. Serve with Langues de Chats.
1 lb. gooseberries, trimmed and washed
1 tablespoon dried elderflowers (optional) 10 fl. oz. water 4 fl. oz. dry white wine grated rind of
4 oz. sugar
3 eggs, separated
In a medium-sized saucepan, bring the gooseberries, elderflowers if you are using them, water, wine and lemon rind to the boil over moderate heat. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes or until the gooseberries are soft.
Remove the pan from the heat. Using the back of a wooden spoon, rub the gooseberry mixture through a strainer into a bowl.
Discard the pulp left in the strainer. Rinse and wipe dry the saucepan.
Return the puree to the saucepan. Add the sugar and place the pan over low heat. Using the wooden spoon, stir the puree mixture until the sugar has dissolved. Remove the pan from the heat.
Beat the egg yolks into the gooseberry mixture and set aside to cool to lukewarm.
Creamy, light Rutland Gooseberry Cream is a perfect dessert for a rich meal. Serve it with Langues de Chats.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Set aside.
With a metal spoon, fold the egg whites into the gooseberry mixture. Pour the gooseberry mixture into a large glass serving bowl or individual serving dishes. Set aside in a cool place for 1 hour or until the cream has set. Either serve immediately or chill the cream in the refrigerator until required.