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Gooseberries, love them or loathe them? |
03 Aug 2006 |
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Gooseberries are back in season but due to the reduced number of gooseberry growers, the numbers of annual shows are declining. Before the First World War there were more than two hundred gooseberry societies throughout Cheshire, Lancashire, Yorkshire and the Midlands. Now there are just nine left, all but one in Cheshire. So what can you do with a gooseberry? Cookery expert Claire Bassano has some tips.
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Gooseberry and Elderflower Fool Recipe |
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Ingredients
250ml Milk
1 vanilla pod, split and seeds removed
1 tbsp caster sugar
2 eggs
450g gooseberries, rinsed, topped & tailed
100g caster sugar
1 tbsp elderflower cordial
100ml double cream, whisked to soft peaks
Method
1 Heat the milk with the vanilla pod and seeds until boiling point.
2 Whisk the eggs and 1 tbsp caster sugar together.
3 Remove the vanilla pod from the milk. Pour the milk onto the eggs and whisk. Return to the pan and stir over a low heat until thick enough to coat the back of a spoon.
4 Place the gooseberries in a pan with the sugar, elderflower cordial and 1 tbsp of water. Heat gently for 15 mins until the fruit is soft and the skins break.
5 Blitz in a processor until smooth and pass through a sieve. Leave to cool.
6 Mix the puree with the custard then fold in the cream. Spoon into glasses and chill for 2 hours before serving.
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