Gooseberry and Elderflower Custard is a traditional British recipe for a classic dessert custard made with egg yolks, cream and milk thickend with arrowroot that's flavoured with gooseberries and elderflower cordial. The full recipe is presented here and I hope you enjoy this classic British version of: Gooseberry and Elderflower Custard.
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Here is another recipe made with my elderflower cordial. What’s interesting here is that it’s a custard rather than the more usual fool, sorbet or ice cream.
For the custard:
2 egg yolks
1 tsp arrowroot
150ml (3/5 cup) milk
30g (1oz) sugar
150ml (3/5 cup) double (heavy) cream
Fresh elderflowers, to decorate
Method:
Top and tail the gooseberries then transfer to a pan with the elderflower cordial. Bring to a boil then reduce to a simmer and cook gently until soft and pulpy. Take off the heat and set aside until cooled to room temperature, then place in a serving dish.
To make the custard heat the milk in a pan until just at the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug, then whilst whisking constantly, pour the hot milk into the jug. Mix well and then return the custard to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and set aside to cool.
Pour the cream into a bowl and whip to the same consistency of the gooseberries. Gently stir the cream into the gooseberries and then fold in the custard.
Try to achieve a marbled effect in the serving bowl. Place a few elderflowers on top to decorate, then serve.
