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Muscat Ice

Muscat Ice recipe image
This Greek dessert features Tart green gooseberries, Elderflower blossoms*, Caster sugar, Greek strained yoghurt. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 647.7
Dietary: Gluten-free, Vegetarian
Description
This Greek dessert features Tart green gooseberries, Elderflower blossoms*, Caster sugar, Greek strained yoghurt. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 pound Tart green gooseberries
  • 3 Heads Elderflower blossoms*
  • 6 ounce Caster sugar
  • 225 gram Greek strained yoghurt
Directions
  1. 1
    ~ Put the gooseberries into a heavy-based saucepan or casserole.
  2. 2
    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.
  3. 3
    Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit.
  4. 4
    Cover tightly and
  5. 5
    cook in a low oven until the fruit is tender and pulpy - I
  6. 6
    allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2.
  7. 7
    Or cook over a very gentle flame if preferred.
  8. 8
    Add the sugar and stir until it no longer feels gritty.
  9. 9
    Then rub the fruit and every drop of its sugary juices through a sieve to
  10. 10
    make a perfectly smooth seeless puree.
  11. 11
    As soon as it is cold, spoon the pale aromatic puree into a chilled loaf tin, cover it and freeze.
  12. 12
    About an hour later, when the ice is firm around the edges but still soft in the centre,
  13. 13
    beat it or whizz it in a food-processor until mushy.
  14. 14
    Gently fold in the yoghurt, cover and freeze until solid all the way through.
  15. 15
    Then turn out the ice-
  16. 16
    cream ,
  17. 17
    beat it again to break up any ice crystals and
  18. 18
    transfer it to 8 petit pots de chocolat.
  19. 19
    Cover and
  20. 20
    freeze until about 1 hour before serving, when the ice-
  21. 21
    cream should be placed in the fridge to "ripen" it.
  22. 22
    Amaretti biscuits go very well with this.
  23. 23
    Typed for you

Nutrition Facts

Servings 8

Amount Per Serving
Calories 647.7kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.3g2%
Cholesterol 0.6mg1%
Sodium 28.6mg2%
Total Carbohydrate 159.9g54%
Dietary Fiber 3.4g14%
Sugars 155.9g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, blossoms, caster, dessert, elderflower, gooseberries, greek, green, ice, muscat, strained, sugar, tart, title, vegan, yoghurt
Read it online: https://www.chefs-mate.com/recipe/muscat-ice-2/