Every summer gooseberry fans are delighted their favourite berries are back on the menu. Known for their tart flavour, gooseberries are a favourite in a range of puddings. Whether it be a fruity crumble or simmered down to make jam, gooseberries are delicious in a range of summery dishes.
When are gooseberries ripe?
Gooseberries aren’t in season all year round and are usually only available between May to September every year.
But if you’re looking for gooseberries at their best, you’re in luck as they are just starting to ripen now.
Gooseberries are usually at their best from late June through to early August.
READ MORE
-
Royal recipe: How to make cheesy baked eggs fit for a king
However, if you’re looking to cook with gooseberries, it’s best to use ones that aren’t very ripe.
You don’t want to use rock-hard berries to cook with either, so use ones that are slightly ripe for this purpose.
Ripe gooseberries are reddish-purple in appearance and are the sweeter option.
Unripe gooseberries are green coloured and are particularly sour and tangy.
Gooseberry fool recipe
Many people bake with gooseberries or use them in desserts, and a firm favourite of gooseberry lovers is always a gooseberry fool.
It’s quick, easy, and always a crowd-pleaser at dinner parties, so if you’re looking to impress some guests why not give this recipe a try.
And the best part is, you won’t need to turn on your oven to make a gooseberry fool, as there is zero cooking required.
DON’T MISS:
Boozy ice lollies: How to make refreshing cocktail ice lollies – INSIGHT
Hummus recipe: This Morning chef shares the best way to make hummus – VIDEO
Stollen recipe: How to make stollen – EXPLAINER
READ MORE
- Royal recipe: How to make Meghan Markle’s favourite drink
According to the BBC Good Food Gooseberry Fool recipe, you will need:
- 250g gooseberry, topped and tailed
- 3 tbsp caster sugar
- 200g Greek yogurt
- 1-2 tbsp icing sugar
- 1 tsp vanilla extract
- 200ml double cream
Method:
“Put the gooseberries and sugar in a pan with a splash of water.
“Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst.
“Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
“Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth.
“Gently whisk in the cream (it will thicken as you whisk so don’t overdo it).
“Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.”
Source: Read Full Article