Gooseberry, Strawberry and Elderflower Eton Mess

Gooseberry and strawberry fool 2

My Granny had a kitchen garden, a big old walled space which I thought was heaven.  I adored it and spent hours there as a child wandering between the rows of vegetables, marvelling at the artichokes taller than me, rubbing my fingers on the fennel fronds to release their aniseed scent.  Inspecting the asparagus, picking baskets of peas and snacking on apples and pears when the mood took me.   It has always been a deep held wish to have such a garden and we moved house last year we were lucky enough to find one tucked away.   Overgrown and wild it was but the bones were there nonetheless and I had visions of recreating my Grandmothers remarkable garden.  Ha!  After a mass of reading and learning, a weekend of rotavating and what feels like endless weeding I have planted and planted.  Seeds have been started off on the kitchen windowsill or in the green house or planted direct, seedlings bought where my own efforts have failed and donations of little vegetable plants and dahlias gratefully received.

I am delighted with it all and spend hours trying to keep up with the weeds (impossible) and planting various rows of salad leaves to follow on from the ones we are eating now (I believe that is what you do…).  My battle with the slugs is another story altogether.  It is considerably harder work than I anticipated but supremely rewarding.  The first spear of asparagus, eating the first herby green salad with a variety of leaves all grown by us.  There are three tiny plums on a new plum tree, pea pods, baby beetroots, courgettes and beans on their way.

The first fruit picked so far have been wild strawberries and some gooseberries which immediately went towards the fool in this pudding.   With local strawberries winking at me and last weeks elderflower cordial to hand I decided to combine these flavours, the very essence of summer.  The tang of the gooseberries along with the sweetness of the strawberries and floral hit of elderflower are a winning combination and a bit of scrunched up meringue adds texture.

Gooseberry, Strawberry and Elderflower Eton Mess

Of course you can just make the gooseberry fool to have on its own in which case I would use 4 tablespoons of sugar as you won’t have any added sweetness from the meringue.  Taste the gooseberry puree before you add though and remember the later in the season the sweeter these berries will be.

400g gooseberries, topped and tailed

3 tablespoons golden caster sugar

300ml double cream

2 tablespoons elderflower cordial

1 punnet of strawberries halved or quartered depending on size

Meringue (as per the recipe for World Cup Meringue Cake, November 2013 but don’t bother with 3 layers, 1 will do or indeed individual meringues as you are going to break them up anyway).

Put the gooseberries in a pan with the sugar and 2 tablespoons of water and simmer gently until completely broken down.  Leave to cool and then add 1 tablespoon of elderflower cordial.  Put the cut strawberries into a bowl, add the other tablespoon of elderflower cordial, turn them gently and leave to macerate while you get on.  Whip the cream until it just holds its shape and then fold into the gooseberry puree.  Break up the meringues and then mix them with the gooseberry fool followed by the strawberries.  This would fill six glasses similar to the ones you see here but I just filled four and we had seconds…..

 

 

 

World Cup Meringue Cake

World cup meringue cake 3

So called because we had this for dinner whilst watching the final of the 2007 Rugby World Cup.  My husband is South African so clearly this was a night for some rejoicing and this cake has ever after been associated with celebration and happy days.   Crispy, chewy meringue against a smooth rich chocolatey filling – fabulous.   Oh and yes, I do realise 2007 was a few years ago but the name has stuck!

Anyway, it is supremely easy to make and the meringue layers will be fine in an airtight tin for a couple of days.  In fact, if you have room in your freezer to keep the layers flat then that is another option.  Should you have a bottle of Baileys, Kahlua or similar in the cupboard then this is the perfect time to use a couple of tablespoons in the ganache filling. Cointreau or Grand Marnier now I think of it would take you the chocolate orange route…. If you are serving this to the underage leave out the alcohol and perhaps go 50/50 milk and plain chocolate, this is what my children prefer.  I like this with very cold pouring cream – my husband however likes it with whipped cream providing another layer between the ganache and the meringue, but you can take your pick.

Whatever your sporting affiliations, please make and enjoy.

World cup meringue cake

World Cup Meringue Cake

4 egg whites

200g caster sugar

1 teaspoon wine vinegar (red or white)

1 teaspoon cornflour

300ml double cream

150g chocolate, plain or 50/50 plain and milk chocolate

Icing sugar, to serve (optional)

Preheat the oven to 140. Cut out 3 x 20cm circles in baking parchment and put onto baking sheets.  Whisk the egg whites until stiff then gradually incorporate the sugar.  When all that is mixed in add the vinegar and cornflour and mix until all is smooth and satiny.  Divide the mixture between the 3 circles and smooth.  Cook for an hour then turn off the oven and leave them in there for a further 30 minutes.  Take out and leave to cool.  Meanwhile put the cream and chocolate in a small pan and heat gently until melted and smooth, add the liqueur now if using.  Decant this ganache into a bowl and leave to cool until thick, I find the fridge best for this.   Keeping the best looking meringue for the top, divide the ganache between the other two,  pile them up, dust with icing sugar and serve to applause.  Serves 6 generously.

World cup meringue cake 2