Each morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about -- Fernand Point.
Wednesday, 28 July 2010
Gooseberry ice cream
There's no food colouring in here, this ice cream was made with red gooseberries and all natural ingredients:
500g gooseberries, topped, tailed, and halved
250g double cream
Put the Gooseberries, water and sugar in a pan. Heat gently, stirring occasionally, until the sugar has melted, then increase the heat and simmer for 4-5 minutes. Whizz up in a liquidizer and pass through a sieve while still hot. Allow to cool completely, then refrigerate for a couple of hours before whisking into the cream - just until combined. Churn in an ice cream machine for 10-15 minutes, then transfer to a freezer and freeze for at least one hour before serving. Recipe from Ices: The Definitive Guide.