Our gooseberry bushes are just bearing fruit and this is what I shall be doing with some of them. The Pernod is a splash of luxury but it matches the tart flavour of the gooseberries very well.
Serves 6 -8
sugar 125g
water 25ml
gooseberries 450g
vanilla pod (1) - split in half down the middle
orange zest & juice (1)
Pernod 1 tablespoon
double cream 300ml - softly whipped
Melt the sugar with the water, add the gooseberries, vanilla pod and orange zest & juice and simmer gently for 15 minute with the lid on and a little faster for a further 10 minutes with the lid off. Set aside & add the Pernod. Blend the gooseberries until hey are fairly smooth. I like to keep the skins as this adds to the flavour but you can push them through a sieve if you prefer for a smoother finish.
Taste the purée for sweetness and then fold gently into the whipped cream. Serve with toasted flaked almonds.
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