Found gooseberries for the first time this season at Chris Rich's stall at Bath Farmer's market. Had some stock syrup (sugar, water, bay, cinnamon, clove, vanilla) kicking around from poaching pears last week, so used this to poach the gooseberries. They were just georgeous! Plump, juicy, fragrant.
I coupled the berries with my latest obsession - yoghurt ice-cream. Not frozen yoghurt - but a regular custard, mixed with greek yoghurt, then churned. I cribbed the recipe from an element used in a Great British Menu dish by Chris Fearon: The Torch: rhubarb mousse and yoghurt ice-cream cones. I love the touch of tartness coupled with the smoothness of the ice-cream. Goes superbly with the gooseberries.
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