- Exported from MasterCook
MUSCAT ICE
8 Preparation Time :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
1 1/2 lb Tart green gooseberries
3 Heads elderflower blossoms*
6 oz Caster sugar
225 g Greek strained yoghurt
*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
1 hour or so at
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 - - - - - - - - - - - - - - - - - -
