This is a wonderful Summer dessert. There’s just something so delicious about the slightly tart (that’s the way I like them) cooked Gooseberries, and the creamy, sweet concoction that cradles them in its billowy folds..
Ok. I’ll stop talking like Nigella now – I know when I’m beat!
It is seriously good stuff though; so if someone offers you some Gooseberries, grab them with both hands, and say thanks very much..
Like anything though, Gooseberries can be hard work; especially if you’re picking them yourself, as I was, from a completely neglected bush in my tangle of a back garden. You also have to ‘top-and-tail’ them before use.
Here’s a piece of really good advice, from one who has suffered so you don’t have to – Don’t wash them before you top and tail them! You’ll thank me, honest you will..
- A small saucepan
- A small bowl
- a sieve
- A medium-sized bowl
- An electric beater or hand whisk
- Either a pretty serving bowl, or individual glasses – to serve.
- 250g of prepared Gooseberries
- 1 tablespoon of Caster sugar
- 250g Greek yoghurt
- 200mls Double cream
- 1 teaspoon of Vanilla Extract or Paste
- 1 tablespoon of Icing sugar
- Put the washed Gooseberries and the sugar into the saucepan, with a splash of cold water. Cook them on a medium heat until they pop and the liquid reduces. Press the berries against the sides of the saucepan to crush them as they cook.
- Pour the Gooseberry Compote into a small bowl, and chill until it’s completely cold.
- Put the rest of the ingredients into the larger bowl, and beat until the mixture has thickened up.
- Fold about 2/3rds of the Berry compote gently into the creamy mixture – don’t over mix
- Divide between the glasses or put into the serving bowl.
- Put a dollop of the remaining Compote onto the top of each glass, and allow it to run down the sides.
- I think it would be lovely to serve this with a little Shortbread biscuit, just as an added extra. But we’re eating it ‘au naturale’ this evening
- This made such a delicious compote for me that I’m tempted to freeze small quantities of it for cooler days.
- I used Vanilla paste, as I love the little seeds in it!
- I like this dessert a little tart, so you’ll need to adjust the sweetness to your taste. It would certainly need to be a little sweeter if you were feeding the kids.
- My Gooseberries are the red variety, as you can see, but there are large green varieties available from mid-July on.
- You’ll often find Gooseberry bushes at ‘Pick-Your-Own’ farms – they’re not as popular as Strawberries or raspberries, so you might do very well there.
- Once you’ve made one Fool recipe, you’ll be able to create your own from whatever’s available – Virtually any soft fruit – I have Blueberries coming along nicely in my garden – Create your own!