Gooseberry jelly with set custard
Ingredients
- 250 g gooseberries
- 75 ml elderflower cordial
- 25 g caster sugar
- 1 sachet powdered gelatin
- 4 yolks
- 50 g caster sugar
- 300 ml double cream
- 1 vanilla pod
- 1 sachet powdered gelatin
Method
For the jelly
- In a saucepan bring berries, cordial, sugar and ca. 30ml water to a boil, cook until berries disintegrate. Strain mixture through a fine sieve and set aside. Soak gelatin in a little water, then heat gently and dissolve. Add dissolved gelatine to strained berry liquid, mix well, refrigerate for several hours.
For the set custard
- Beat yolks and sugar in a large bowl. In a saucepan heat cream and vanilla but do not boil (ca. 80 °C). Whisk hot cream into yolks, return mixture to saucepan and heat over low heat, stirring constantly, until slightly thickened (do not boil). Strain (to remove any lumps), add dissolved gelatine, mix well, set aside to cool. Refrigerate for several hours.