I love gooseberries (it’s gooseberry season again – hurrah!) but I really detest topping and tailing them, so I like to come up with ways of cooking them (like this gooseberry curd recipe) that avoids this tedious task. For this recipe I cooked and sieved the gooseberries to make a beautifully scented purée which I layered between a creamy but light combination of mascarpone and Greek yogurt. I couldn’t be fussed making biscuits to add a bit of crunch, so made a little crumble mix to top it off, but this is entirely optional – the mascarpone and gooseberry mix is delicious enough on its own.
Gooseberry & Mascarpone Layer
For the layers:
100g caster sugar (you can add more to taste)
250g tub mascarpone
200g Greek yogurt
For the optional crumble topping:
50g plain flour
25g rolled oats
50g cold butter, cut into cubes
25g caster sugar
- If you are making the crumble topping preheat your oven to 200C (Gas 6).
- Put the gooseberries in a pan with the water, bring to a simmer and cook until the gooseberries are soft.
- If using, get on with the crumble mix whilst the gooseberries are cooking. Mix the flour and oats in bowl and then rub in the butter until the mixture looks like breadcrumbs, and then stir in the sugar. Put on a small baking tray and bake for about 10 minutes until golden brown. Remove from the oven, leave to cool, then crumble into pieces with your finger tips.
- Once the gooseberries are soft, pour into a sieve over a bowl and push the fruit through, using a wooden spoon, until you have just seeds, skins and and those tops and tails left in the sieve. Put the purée back in the pan and add the sugar – stir over the heat until the sugar has dissolved – taste and add more sugar if you need to. Depending on how juicy the gooseberries were, you might need to either reduce the purée or add a little water at this stage – it needs to be the consistency of pouring double cream. When it is the right consistency, put the purée in a bowl and put it in the fridge to cool.
- Beat together the yogurt and the mascarpone. Taste, and if you find it a little tart (Greek yogurt can vary I find), add a tablespoon of caster sugar and stir in.
- As soon as the gooseberry purée is cold, layer up the cream and fruit mixture (however you like!) in individual bowls. With this quantity I layered up 5 individual glass bowls, but I could have got the quantities into 4 generous portions if I’d wanted – 6 would be a stretch.
- Chill the fruit layer in the fridge, and add the crumble topping just before serving.
Can’t wait to try this later in the season with loganberry and raspberry purée and then with blackberries and blackcurrants later on. Yum!