This easy gooseberry dessert is a real treat. Lavender and marigold give an elegant twist to gooseberries and custard. This dessert is a summer must-make! This recipe serves 4 people and will take around 40 mins to prepare and cook. A portion of this delicious gooseberry dessert works out at only 339 calories per serving. This tangy gooseberry dessert with its smooth custard and unusual hints of lavender and marigold is worth the effort and looks very impressive when served at dinner parties. This recipe is best made and eaten on the same day for the best flavour and textures.
- 1tsp fresh, or dried, lavender flowers
- 6-7tbs caster sugar
- 2 thin strips lemon rind
- 400g (14oz) gooseberries, topped and tailed
- 4 drops of lavender essence
- About 100ml (3½fl oz) double cream, whipped
- Marigold and lavender flowers, to decorate
- For the custard:
- 300ml (½ pint) milk
- 2 heads of calendula/ marigold
- 3 medium egg yolks
- 2 level tbs caster sugar
- 1 level tbs cornflour
- 6 drops of lavender essence
To make the custard: Pour the milk into a medium pan, add the calendula/marigold petals and heat gently until almost boiling. Pour into a jug, then blitz with a stick blender.
Whisk the egg yolks, sugar and cornflour in a mixing bowl. Pour the milk over, whisking well, and pour the mixture back into the rinsed pan. Stir over a medium heat quite vigorously until it simmers. Cook for a minute. Add 6 drops of lavender essence. Pour into a jug or bowl. Cover closely with cling film and let it cool.
To cook the gooseberries: Put the lavender flowers, sugar and lemon rind with 100ml (3½fl oz) water in a small pan and stir over a low heat until the sugar dissolves. Bring to the boil and boil for 5 mins. Add the gooseberries and cook for about 3 mins, shaking the pan occasionally, until the fruit is just soft. Take out the lemon rind.
Drain the fruit, keeping the juices. Pour these back into the pan and boil until syrupy. Add 4 drops of lavender essence. Leave to cool.
Spoon the gooseberries and lavender syrup into 4 tumblers. Spoon the custard, then whipped cream, on top of the fruit. Decorate with marigold petals and just a few lavender flowers.
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The gooseberries could be cooked in elderflower cordial or Muscat wine instead of using lavender.