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..
EQUIPMENT:
- 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.
INGREDIENTS: This feeds four beautifully. 
- 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
METHOD:
- 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
NOTES:
- 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!
I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx