Name: Spring Creams with Gooseberry And Elderflower Compote
Ingredients: 600 ml Double cream; 1 Vanilla pods; split lengthways,; ; up to 2; 55 g Caster sugar; 2 ts Powdered gelatin; 2 tb Water; 900 g Green gooseberries; 2 Elderflower heads; up to 3; 450 g Granulated sugar; 600 ml Water; Gooseberry leaves; Whipped cream; Barbados sugar

Our real problem is not our sins. If our sins were the problem, we might muster the will-power to pull out of this nose dive. But the good news of the gospel begins with some really bad news. Our sins only provoke a bigger problem: the wrath of God. Our real problem is not our sins but God. He is angry, He isn’t going away, and there is nothing we can do about it. If God is against us, who can be for us? But here is the good news. God has made God our salvation. He did it at the cross. God has provided a way of escape from God: in God. We run from His wrath by running toward His grace in Christ. And if God is for us, who can be against us?

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy		A, Year, At, Ballymaloe	8	servings

INGREDIENTS

600	ml	Double cream
1		Vanilla pods; split lengthways,
		; up to 2
55	g	Caster sugar
2	ts	Powdered gelatin
2	tb	Water
900	g	Green gooseberries
2		Elderflower heads; up to 3
450	g	Granulated sugar
600	ml	Water
		Gooseberry leaves
		Whipped cream
		Barbados sugar

INSTRUCTIONS

CREAMS
COMPOTE
DECORATION
You will need 6-8 moulds (90-125ml capacity), brushed with non-scented oil
~ sunflower or groundnut. First make the creams. Put the cream into a
heavy-based saucepan with the vanilla pods and caster sugar. Put on a low
heat and bring to the shivery stage.
Meanwhile "sponge" the gelatin in the water. Put the bowl in a saucepan of
simmering water until the gelatin is dissolved. Add a little of the cream
to the gelatin, then stir both mixtures together. Remove the vanilla pods
then pour into the moulds. When cold, cover and refrigerate until set,
preferably overnight.
To make the compote, top and tail and gooseberries. Tie the elderflower
heads in a little square of muslin, put in a stainless steel or enamelled
saucepan, add the sugar and cover with the water. Bring to the boil gently
and simmer slowly for 2 minutes. Add the gooseberries and simmer just until
the fruit bursts. Leave to get cold then remove the elderflowers.
To serve, put a large gooseberry leaf on a plate. Turn out a spring cream
on to or beside the leaf and spoon a little of the compote on to the plate.
Put a blob of whipped cream to the side and sprinkle the cream with
Barbados sugar. Serve immediately.
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