....make a Vanilla Panna Cotta with a Red Gooseberry Compote of course!
Every year we are given a small batch of pink dessert gooseberries, which have been picked from a small holding in Kent. We infuse the gooseberries in gin to make a pink gooseberry gin liqueur, a sweeter alternative to our classic award winning green gooseberry gin. It always seems such a waste to simply discard the fruit after the filtration process. To be honest some fruits really take hold of the alcohol and become completely inedible as they are just way too boozy!!
However this year, I'm going to have a go at a recipe I found on the BBC Good Food website, using the red dessert gooseberries. This recipe is to serve 4 persons:
Vanilla Panna Cotta with Red Gooseberry Compote.
For the panna cotta:
250ml double cream
1 vanilla pod, split lengthways and seeds scraped out
3 x gelatine leaves
For the red gooseberry compote;
500g red gooseberry
1. Combine the milk, double cream and sugar in a saucepan over low heat. Split vanilla pod and scrape seeds out into cream mixture, add to the mixture. Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour. Remove vanilla pod.
2. Soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess water. Reheat cream mixture to warm add gelatine and stir well until dissolved. Pour the mixture into 4 small moulds, such as ramekins. Then, leave to cool at room temperature. Once cooled, put in the fridge and chill for at least 4 hours, until set.
3. To make the compote, put the red gooseberries in a pan with the sugar and 50ml of water. Bring to a simmer and cook gently for about 10 minutes, until very soft. Leave to cool completely and chill.
4. To turn out the panna cotta's, dip each mould very briefly in hot water for a few seconds - then turn upside down on to a serving plate and give it a shake. Run a knife around the edge if necessary. Serve with gooseberry compote.
So have a go and I look forward to hearing about or seeing the results. I would have thought that you could use any alcoholic infused fruit for this recipe, perhaps raspberries or strawberries? Feel free to comment on here or via our Facebook page, Nipfromthehip or on Twitter @nipfromthehip. I'll post again or edit this one once I've tried out the recipe myself.
Personally, I am a gin and tonic girl. I like nothing better than relaxing with a g&t at the end of the working day. So I have been really looking forward to having a go at making a gin and tonic cake using some NFTH gooseberry gin liqueur. Follow the recipe below and you will not be disappointed with the results. The cake is very moist and flavoursome. As it is made with natural yogurt the cake will keep for a while in a sealed container.
G & T Cake
225g butter, at room temperature
275g golden caster sugar
Finely grated zest and juice from 2 lemons
3 large beaten eggs
210g natural yogurt
330g self raising flour
100ml NFTH gooseberry gin liqueur
100ml tonic water
150g granulated sugar, plus 2 tbsp for sprinkling
Preheat oven at 160/140 fan. Grease 150cm x 30cm cake tin and line with baking parchment.
Put the butter and golden caster sugar into a large mixing bowl. Add the lemon zest and then mix by hand or whisk together.
NFTH Gooseberry Gin Sour
Simply mix together:
50ml NFTH Gooseberry Gin
50ml Lemon or Lime juice
A splash of egg white (I used one teaspoon full)
A splash of sugar syrup (judge it on your own taste buds)
Mix and shake vigorously together with some ice and then serve on the rocks in a chilled glass.