Like rhubarb, gooseberries are good with oily and smoked foods such as mackerell and are useful for cutting the richness of fatty foods such as pork, duck and goose. Their possibilities for puddings are many, from crumbles, tarts, jams, jellies and sorbets to creamy panna cotta, fools and ice creams. They make a fine take on Eton Mess and are gorgeous in a Gooseberry Meringue Pie. Pair them with cream for a luscious pudding, such as this rich syllabub which complements the poached fruit perfectly.
Here then is my easy version. Wine or elderflower cordial to flavour the syllabub? The choice is yours. If you opt for elderflower then you might want to leave it out of the poached gooseberries.
|Gooseberry Elderflower Syllabub|
for 4-6 servings
100ml sweet white wine or elderflower cordial
Finely grated rind and juice of 1 lime
50g caster sugar
300ml double cream
125g caster sugar (if you add sweet cicely, reduce the sugar content to around 100g, taste and adjust as necessary)
2 tablespoons elderflower cordial
50g hazelnuts, toasted, skins removed and roughly chopped
Mix the first three ingredients together and leave to stand for several hours or overnight so that the flavours are fully blended.
Wash and top & tail the gooseberries. Gently melt 125g caster sugar and the elderflower cordial in a heavy based pan and add the gooseberries. Cook gently until the fruit is soft but not mushy (about 10 minutes). Leave to cool completely then refrigerate.
Start to whip the double cream and, as you do so, add the liquid. Continue until soft peaks form. This will happen very quickly (the mixture will stiffen further in the fridge). Spoon gooseberries into serving glasses top with the syllabub. Refrigerate for at least 2 hours (will keep in the fridge for at least 24 hours) and, when ready to serve, scatter with the toasted hazelnuts to add texture.
A version of this article also appears on James Ramsden's blog