Juicy gooseberries bring a sharp, refreshing taste when given a starring role in sweet treats and condiments
800g red and green gooseberries, topped and tailed
1 tbsp vanilla bean paste
300ml orange juice
300ml double cream
150g icing sugar
100g thick yoghurt
mint sprigs, to decorate
4 jars or serving glasses
Place the gooseberries, vanilla bean paste and orange juice in a large saucepan and bring to the boil. Simmer for 9-10 mins until the liquid has reduced by half. Allow to cool, then transfer half of the mixture to a blender and blend until smooth. Stir the gooseberry puree back into the saucepan.
In a food processor, whisk the double cream for 3-4 mins until very thick, then sift in the icing sugar and stir in the yoghurt, and whisk again to combine. Mix 2 tbsp of the gooseberry mixture into the cream.
Reserving 4 tbsp for decoration, divide half of the gooseberry mixture between the jars or serving glasses, then layer approximately half of the double cream mixture over the top of each. Follow with an equal layer of the remaining gooseberry mixture, then top with the remaining cream. Spoon 1 tbsp of the reserved gooseberry mixture on top of each dessert, then decorate with the mint, and serve.
**More recipes for gooseberries are in the June 2022 issue of LandScape magazine...**
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