Recipe - Spring Creams With Gooseberry And Elderflower Compote

CREAMS
600 ml Double cream
1 Vanilla pods; split
lengthways,
; up to 2
55 g Caster sugar
2 teaspoon Powdered gelatin
2 tablespoon Water

COMPOTE
900 g Green gooseberries
2 Elderflower heads; up to 3
450 g Granulated sugar
600 ml Water

DECORATION
Gooseberry leaves
Whipped cream
Barbados sugar

You will need 68 moulds (90125ml capacity), brushed with nonscented oil
~ sunflower or groundnut. First make the creams. Put the cream into a
heavybased saucepan with the vanilla pods and caster sugar. Put on a low
heat and bring to the shivery stage.

Meanwhile "sponge" the gelatin in the water. Put the bowl in a saucepan of
simmering water until the gelatin is dissolved. Add a little of the cream
to the gelatin, then stir both mixtures together. Remove the vanilla pods
then pour into the moulds. When cold, cover and refrigerate until set,
preferably overnight.

To make the compote, top and tail and gooseberries. Tie the elderflower
heads in a little square of muslin, put in a stainless steel or enamelled
saucepan, add the sugar and cover with the water. Bring to the boil gently
and simmer slowly for 2 minutes. Add the gooseberries and simmer just until
the fruit bursts. Leave to get cold then remove the elderflowers.

To serve, put a large gooseberry leaf on a plate. Turn out a spring cream
on to or beside the leaf and spoon a little of the compote on to the plate.
Put a blob of whipped cream to the side and sprinkle the cream with
Barbados sugar. Serve immediately.

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