Muscat ice

 
                                 MUSCAT ICE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Tart green gooseberries
    3                    Heads elderflower blossoms*
    6       oz           Caster sugar
  225       g            Greek strained yoghurt
 
   *Note: The recipe originally calls for 3 OR 4 heads of
   elderflower blossom. ~
   
   Put the gooseberries into a heavy-based saucepan or
   casserole.  The fruit should be still damp from
   rinsing under the tap but there is no point in
   spending time topping and tailing it as it is going to
   be sieved.  Add the florets of elder blossom, stripped
   from their stalks, and bury them among the fruit.
   Cover tightly and cook in a low oven until the fruit
   is tender and pulpy - I allow 1 hour or so at 275-300
   F (140-150 C) gas mark 1 or 2. Or cook over a very
   gentle flame if preferred.
   
   Add the sugar and stir until it no longer feels
   gritty.  Then rub the fruit and every drop of its
   sugary juices through a sieve to make a perfectly
   smooth seeless puree.  As soon as it is cold, spoon
   the pale aromatic puree into a chilled loaf tin, cover
   it and freeze.
   
   About an hour later, when the ice is firm around the
   edges but still soft in the centre, beat it or whizz
   it in a food-processor until mushy. Gently fold in the
   yoghurt, cover and freeze until solid all the way
   through.
   
   Then turn out the ice-cream, beat it again to break up
   any ice crystals and transfer it to 8 petit pots de
   chocolat.  Cover and freeze until about 1 hour before
   serving, when the ice-cream should be placed in the
   fridge to "ripen" it.  Amaretti biscuits go very well
   with this.
   
   Source: Philippa Davenport in "Country Living"
   (British), June 1988. Typed for you by Karen Mintzias
  
 
 
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