Berries are in season in summer and if you want to incorporate the sweet fruit into a variety of desserts, you’ve come to the right place. We’ve rounded up three great summer dessert recipes that are perfect for a party or just for fun. Enjoy!
Gooseberry Cheesecake Recipe
Cheesecake is an absolute classic when you want to prepare a delicious dessert with berries or other fruits. Try this delicious summer recipe for yourself!
Ingredients:
- 800 g udder, tip and tail
- 75 g fine sugar
- 150 g of biscuits, crushed
- 50 g butter, melted
To fill:
- 600 grams of cream cheese
- 2 level spoons of flour
- 100 g of crushed sugar
- 2 large eggs plus one yolk
- 3 tablespoons elderflower syrup
- 150 ml sour cream
Other:
- 150 ml sour cream
- 2 tablespoons elderflower syrup
You also need a 20 cm pan and a baking tray lined with baking paper.
Preparation:
- Preheat the oven to 200°C, 180°C fan. Place the fists on a large baking sheet lined with parchment paper, sprinkle with sugar, mix well and bake in the oven for 15-20 minutes. Take them out of the oven and put them in a colander on top of a bowl and let them drain. Reduce the oven temperature to 170°C and 150°C fan.
- Mix the biscuits with the butter and press them into the bottom of the mould. Bake for 5 minutes, remove and let cool.
- In a large mixing bowl, combine the cream cheese, flour, eggs and yolks, elderflower syrup, and sour cream. Using an electric mixer, beat until smooth, being careful not to overbeat.
- Spread half of the drained cranberries over the sponge base, making sure they don’t touch the edge of the plate. Pour the cheesecake filling on top and gently tap the pan once or twice on the work surface to remove air bubbles.
- Bake the cheesecake for 35 minutes.
- Mix the remaining sour cream and elderflower syrup and carefully pour over the cheesecake. Be careful when doing this as the surface will be fragile. Place back in the oven and bake for an additional 15 minutes or until the cheesecake is set but still a little jiggly in the middle.
- Remove from the oven and run a round knife around the inside of the pan to loosen the cheesecake.
- Allow to cool completely in the tin, then cover and refrigerate overnight.
- To serve, remove the cheesecake from the pan, cut it and top it with the remaining appetizers mixed with the juices from the pan.
The cheesecake will keep covered in the fridge for three days.
Gooseberry Recipes: Easy Homemade Ice Cream
Looking for easy gooseberry recipes? If you want something refreshing on hot summer days, homemade ice cream is the right dessert for you!
Ingredients:
- 300 grams of spinach
- 50 g fine sugar
- 300 ml double cream
- powdered sugar or sweetener (optional)
Preparation:
- Place the water and sugar in a saucepan with a spoon. Heat until the berries start to break down. Allow to cool and then refrigerate.
- Mix the strawberries and cream in a bowl.
- Taste and add a little more powdered sugar or other sweetener if the mixture is not sweet enough.
- Follow directions for making ice cream – add gooseberry mixture to ice cream maker and churn until fairly stiff, about 15 minutes. Transfer to a freezer container and refrigerate or enjoy immediately.
British gooseberry dessert recipe in a glass
Spicy and sweet at the same time, the little udzas are perfect for a good, creamy dessert. Many gooseberry recipes come from the UK. Now we explain step by step how to make the classic Gooseberry Fool dessert. This is a sweet fruit custard with cream and yogurt, which is always a summer hit.
Ingredients:
- 300 g of lamb, washed and seeded
- 4 spoons of sugar
- 1 tablespoon of water
- 4 tablespoons undiluted elderflower syrup
- 375 ml double cream
- 1 tablespoon of sugar
- 8 tablespoons of vanilla yogurt
- fresh mint to garnish
Preparation:
- Place the eggs in a saucepan. Mix sugar and water.
- Heat over low heat, stirring frequently, until the fruit begins to break down. This takes between ten and fifteen minutes.
Remove from heat and stir, breaking up any remaining fruit pieces to create a thick puree. Don’t worry about the cores. - Place the gooseberry puree in a heatproof bowl.
- Allow the mixture to cool and refrigerate for at least 1 hour and up to 24 hours.
- Take the goose puree out of the fridge. Pour the liquid mixture through a sieve and stir in the elderflower syrup.
- In an electric mixer, beat the cream and 1 tablespoon of the sugar until soft peaks form. Stir in the yogurt.
- Carefully fold the fruit puree into the cream and yogurt mixture. It’s okay if you see ripples in the puree.
- Divide carefully between 6 glasses. You can serve the cream immediately, but it is better to refrigerate it at least an hour before.
- Garnish each glass with a few mint leaves.
- Leftover gooseberry desserts can be refrigerated for up to 24 hours.
