INGREDIENTS

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 1.2mg
Potassium: 1.7mg
Carbohydrates: 56.3g
Fiber: 0g
Sugar: 56.2g
Protein: <1g