New recipes

Gooseberry brulee recipe

Gooseberry brulee recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Gooseberry dessert

I moved to my present home about 3 years ago but it was only earlier this year that I discovered a gooseberry bush in a somewhat overgrown corner. Not as many as I had thought but enough to make four desserts.

Wiltshire, England, UK

6 people made this

IngredientsServes: 4

  • 170g (6 oz) ripe gooseberries, trimmed
  • juice of 1/2 an orange
  • 90g (3 oz) caster sugar
  • 3 egg yolks
  • 1 whole egg
  • 60ml (2 fl oz) double cream
  • 225ml (8 fl oz) milk
  • 4 tablespoons light brown sugar

MethodPrep:30min ›Cook:35min ›Extra time:8hr setting › Ready in:9hr5min

  1. Put the gooseberries, orange juice and half the sugar into a saucepan and slowly bring up the heat until just at a simmer and cook until the fruit is tender, about 20 to 30 minutes. Allow to cool.
  2. In a bowl beat the eggs and the cream together.
  3. In a second saucepan heat the milk and the other half of the caster sugar. Remove from the heat before it starts to boil and add it bit by bit to the egg and cream mixture, stirring well.
  4. Divide the fruit equally among 4 ramekins and then gently add the milk and eggs over the top. Allow to cool before putting in the fridge for at least an hour but preferably overnight.
  5. Preheat the oven to 150 C / Gas 2.
  6. Place the ramekins in a baking tray and pour in enough water to come half way up the sides of the ramekins.
  7. Bake in a preheated oven for 30 minutes. Allow to cool and then put them back in the fridge.
  8. Sprinkle a tablespoonful of brown sugar over each ramekin. If you have a kitchen blowtorch I find this the best and most controllable way of creating the crust. However if you don't have one turn on the grill and allow to heat up before placing the ramekins underneath. Watch them like a hawk as they can all too quickly go too far. Heat until the sugar caramelises and turns golden brown. Allow to cool before returning to the fridge. Serve chilled.


Obviously other fruits can be used, its really whatever you have growing in your garden.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Classic Creme Brulee Recipe (in just 5 steps)

I’ve lost count how many vanilla creme brulee ramekins I’ve emptied during testing this recipe. Not that I’m complaining of course! This dessert is one of the greatest pleasures in life!

Just to be sure, and because I wanted to see if I can reduce some of the calories, I tested this recipe with half cream and half milk, with whole eggs instead of only egg yolks and with part yolks and part whole eggs (and a combination of the above). I also tested cooking it in a sous vide bath, something which you can read more about at the end of this post.

Even if all of the times this french dessert was very tasty and delicious, I have to admit that you’ll get the best results when you use a cream with 35% fat content (also known as heavy cream or whipping cream) and only egg yolks (something expected).

This creamy and velvety creme brulee may seem laborious but it’s actually a fairly easy recipe – it’s easier than a cheesecake (or a Crème Brûlée Cheesecake). It also doesn’t have many ingredients and that’s why my most important advice is to get the best quality cream you can find and the best vanilla. Like this Greek milk pie with phyllo (easy bougatsa), every recipe with few ingredients relies on their quality.

The vanilla can be vanilla extract, vanilla paste, vanilla sugar or a fresh vanilla pod. Whatever you choose, it should smell like something that fell from the heaven if you want your creme brulee to smell divine. Because the vanilla sugar, the vanilla paste, and the vanilla pod contain those black, tiny, fragrant seeds, they will create a nice speckled effect which will tell your guests that you used the real thing and not some imitation.

What is creme brulee

Creme brulee is a thick custard cream with a velvety texture which is baked in the oven. It is usually served in individual ramekins but it can also be prepared in a larger one. For the best texture, you will have to place the ramekins inside a baking pan which you will fill halfway through with boiling water (water bath).

Just before serving, the surface of the cream is sprinkled with white sugar and then gets burned with a torch (thus the french name “brûlée” which means burned). This process results in the caramelisation of the sugar, something that complements the vanilla flavor with intense caramel notes and creates a perfectly contrasting texture with the silky smooth cream.

Creme brulee ingredients

You only need 5 ingredients to make this dessert. I almost can’t believe it myself that with just 5 simple ingredients you get a dessert this good, but it’s true!

  • Heavy cream
  • Egg yolks
  • White sugar
  • Vanilla bean (or vanilla extract)
  • Salt

The cream should have 35% fat content. The recipe will also work with half and half but you’ll need to add one more yolk. As for the leftover egg whites, keep in mind that you can freeze them for at least up to 6 months. The day before you plan to use them, transfer them in the refrigerator to thaw. Use them in omelettes, in this vanilla and white chocolate bundt cake or in these Italian almond cookies/amaretti.

How to make creme brulee in 5 easy steps

The whole procedure can be broken down into these simple steps:

  1. Mix the egg yolks with the sugar, the vanilla extract, and the salt.
  2. Heat the cream and slowly add it to the egg yolk mixture.
  3. Transfer the mixture to the ramekins, place them inside a baking pan, fill it with boiling water and bake in the oven.
  4. Chill in the fridge.
  5. Just before serving, sprinkle with sugar and burn it with a torch.

What does creme brulee taste like?

Creme brulee can be flavored in many ways but the authentic recipe is made with vanilla. Because it contains cream and egg yolks it’s basically a baked custard with vanilla flavor. Think of a good vanilla ice cream, but not frozen. But that’s not all.

The extra thing this dessert has, which makes it amazing, is the burnt sugar on top. This crunchy layer of caramel offers a complex bittersweet taste and creates a stunning presentation (especially if you torch the crème in front of your guests). Everyone who tries crème brulee has a hard time forgetting it!

You can also flavor your crème in many other variations using orange/citrus zest, cinnamon and cloves, lavender, bergamot, dried rosebuds, tonka bean or coffee. This coffee creme brulee from Martha Stewart surely sounds good!

Why your crème brulee tastes eggy

This can happen when you over-bake it. If I had to choose between a slightly under-baked crème brulee and a slightly over-baked one, I would choose the first one. This is because the under-baked one will be just more loose but still creamy, whereas the over-baked will be curdled and eggy tasting. Fresh, good quality eggs will also help!

Creme brulee ramekins

Traditionally, crème brulee is served in individual ramekins. However, you can also make it into porcelain coffee cups or small heatproof glass jars if you don’t already have these ramekins. The usual capacity of the ramekins is 5-6 ounces (150-180 ml) but the most important thing for the best texture is to fill them no more than 2 inches (5 cm) in height. If you fill them higher than that, you risk the chance your crème brulee to be under baked in the middle.

Creme brulee torch – is it necessary?

In my humble opinion, you will get the best results by using a torch. My suggestion here is to divide the surface into smaller parts and torch every part moving the flame back and forth in very narrow movements. When one part is caramelized, move to the next one.

Don’t let the caramel stay just blond, you want some dark spots for that bittersweet taste which will balance the sweetness of the sugar. Remember that we caramelize the sugar just before serving because otherwise it can absorb moisture and become sticky and less crunchy.

If you don’t have a torch, I’ve seen a couple of different methods for making the caramel layer but I haven’t tried them.

The first method is to use your oven grill: To protect your crème from cooking further, I suggest putting the chilled from the fridge ramekins inside a baking pan and fill it halfway through with cold water (I remind you that we’re talking about the cooked and chilled crème brulee which we now want to caramelize). Sprinkle the tops with sugar and grill in the high rack of your oven until the sugar is caramelized.

The second method is to caramelize the sugar in a pan and carefully pour it over the surface of each crème brulee. This will probably give you a very thick layer of caramel which may be difficult to break (and you’ll also need more sugar). You can watch this video for how to caramelize sugar in a pan.

How to achieve an extra thick caramel layer

This is the simple trick for an extra thick caramel layer: sprinkle the top with an even layer of sugar and burn it with the torch. Repeat with another layer of sugar and burn it again.

I’m guessing you’re a fan of caramel since you’re reading this, so you may also want to check the recipe for this mocha caramel and peanuts mousse cake (it’s almost like a snickers bar but in the form of a cake)

Sous vide creme brulee

Sous vide is a cooking method where you seal the food in an airtight container/bag and cook it in a water bath under very precise temperature. Because you have absolute control over the temperature you always get consistent results, meaning your food is always cooked at the desired level, not under-cooked, not over-cooked.

To make sous vide crème brulee you will need small mason jars (5-6 oz capacity) or any other jars that can seal airtight. Don’t leave too much empty space inside the jars. The lids should be closed well but not very firmly. Why? Because when you submerge the jars underwater you’ll see some air-bubbles escaping from the inside. This is normal and it happens because the warm air is expanding inside the jar and it needs a way out or the jars may break.

Set the temperature at 176 °F (80 °C) and cook for 1 hour. Sous vide crème brulee will give you perfect results every time, even if you forget it inside the water bath for longer time.

Recipe Summary

  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • ½ teaspoon vanilla extract
  • 2 ½ cups heavy cream
  • 2 tablespoons brown sugar

Preheat oven to 300 degrees F (150 degrees C).

Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture beat until combined.

Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

Remove from heat and allow to cool. Refrigerate until custard is set again.

Glorious summer gooseberry recipes

Tart, colourful and quintessentially British, this fierce little fruit is thoroughly misunderstood. With the right recipe, however, gooseberries can take centre stage. Indy Eats brings you five great recipes from the UK’s best chefs

Article bookmarked

Find your bookmarks in your Independent Premium section, under my profile

I’m not entirely sure why gooseberries aren’t as popular as other seasonal British fruits like rhubarb or cherries. Perhaps it’s the way they look – a bit like a big hairy grape with veins that look ready to burst. Or perhaps it’s because when eaten raw, they can be so tart you can’t help but pull a face. However, a sprinkling of sugar and a bit of heat mellows out the acidity, giving the berry’s natural flavour plenty of room to shine.

They come into season towards the end of May, and by June you should see plenty for sale in farm shops and supermarkets. As the season progresses, small green gooseberries will grow in size and eventually turn red, purple, yellow or golden, with softer skins and a sweeter flavour. They can also be found growing in the woods free to anyone who happens upon them – just make sure you wear some gloves to avoid their occasionally sharp barbs.

Once you’ve got a punnet or carrier bag full of firm, unbruised gooseberries, don’t be tempted to eat them raw. Save them for dessert, turn them into a preserve or even use them to flavour cocktails. The berries stand up well to long periods of cooking and are relatively forgiving so long as you don’t let the pan dry out, which make them great for experimenting with. However, if you’d prefer to follow in the footsteps of some seriously talented chefs before getting all Heston with them, these are some of the best recipes to get started with.

Dominic Chapman: Gooseberry crumble

Celebrate the arrival of gooseberry season by attempting Dominic Chapman's sublime gooseberry crumble recipe over the summer months. Make your own custard as Dominic suggests - cheats never prosper!

Most gooseberries tend to end up in a crumble. It’s a simple, crowd-pleasing dish that takes less than an hour to prepare, and ensures the fruit stays in the limelight by keeping the ingredients list to a minimum. A scattering of brown sugar, a little lemon juice and a pinch of cinnamon is all that’s needed to break down the berries, while the crumble is given a luxurious twist with the addition of almonds and hazelnuts. After twenty minutes in the oven, it’s bubbling and ready to serve – and if you’re going the whole hog as Dominic Chapman does, that gives you plenty of time to make your own custard.


125g of muscovado sugar
85g of ground almonds
​250g of flour
​125g of butter, cold
40g of flaked almonds
35g of hazelnuts, nibbed
560g of gooseberries
1 tbsp of lemon juice
​100g of brown granulated sugar
½ tsp cinnamon

​350ml of double cream
​350ml of full-fat milk
1 vanilla pod, split
​125g of sugar
4 egg yolks

Preheat the oven to 200°C/gas mark 6. Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until it resembles fine breadcrumbs. Dice the butter and rub into the flour until the mix looks like rough breadcrumbs, taking care not to make the crumbs too fine.


Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required. Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon into a serving dish and cover with crumble mix.

Place in the oven for approximately 20 minutes. The crumble should be golden brown and bubbling when ready. Meanwhile, for the custard, in a large pan, combine the cream, milk and vanilla pod and bring to the boil. In a mixing bowl, whisk together the egg yolks and sugar. Once combined, pour the cream mixture over the egg mixture and mix together.

Return to the heat and bring to 82°C, stirring continuously until thickened and smooth. Pass through a sieve into a jug and serve alongside the gooseberry crumble.

Nathan Outlaw: Gooseberry custard tart with gooseberry and ginger sorbet

This tart recipe is a wonderful way to herald the glorious gooseberry season in Britain, which runs from late May through August. Nathan Outlaw pairs this delicious tart with a gooseberry and ginger sorbet, making this dessert a perfect summer treat.

Nathan Outlaw might be known for cooking fish but he’s no one trick pony, as he demonstrates here with this early summer dessert. Gooseberries come in the form of both sorbet and custard tart here, so it’s a great way to use up any trimmings. The sorbet – which is given an extra kick thanks to a glug of ginger beer – can be made in advance, as can the homemade pastry for the tart. The custard is infused with thinly sliced ginger, while the sliced gooseberries on top of the tart are baked in sugar until just tender.


100g of gooseberries
30g of caster sugar
225ml of double cream
12g of root ginger, thinly sliced
105g of caster sugar
5 eggs

​150g of butter
​375g of plain flour
3 eggs
150g of icing sugar

pinch of salt

250g of gooseberries
250g of ginger beer
100g of caster sugar
100g of liquid glucose

First, make the sorbet by placing the gooseberries in a saucepan with the ginger beer, sugar and glucose. Bring to the boil and simmer for 4-5 minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve and allow to cool. Churn the sorbet mixture in an ice cream maker. When it is ready, transfer the sorbet to a freezer-proof container and freeze until ready to serve.

Preheat the oven to 180°C/gas mark 4. To make the pastry, rub the butter into the flour. Whisk 3 eggs and the sugar together and add the salt. Mix the liquid into the flour and bring together into a ball of pastry, being careful not to overwork. Leave to rest in the fridge for 1 hour.

Roll the pastry out to a thickness of ¼cm. Line 6 x 8-10cm loose-based tart tins with the pastry, blind bake for 7-8 minutes, then leave to cool.

To make the gooseberry custard tart mix, first place the gooseberries on a baking tray, sprinkle over 30g of the sugar and cook in the oven for 20 minutes or until just tender. Drain off any juices and slice thinly.

Combine the double cream and sliced ginger in a saucepan and bring up to the boil. Separate the yolk from 1 of the 5 remaining eggs and whisk the other 4 whole eggs and the remaining sugar, then pour the hot cream over the eggs and whisk again.

Place the pre-cooked tart shells on a tray and then carefully pour the custard tart mixture into the cases. Reduce the oven temperature to 170°C/gas mark 3 and bake for 25-30 minutes until the filling is firm in the centre and the top is golden brown.

Scatter some caster sugar across each tart, and brulée with a blow torch. Top each tart with sliced gooseberries and a quenelle of the sorbet.

Paul Welburn: Gooseberry pudding, yoghurt and blueberry

Despite their summer season, gooseberries are best known for lending a sharp juiciness to comforting autumnal dishes such as crumbles and tarts. Paul Welburn's glorious gooseberry pudding recipe makes the perfect summer dessert, with sorbet and yoghurt cleverly used as a lighter, fresher alternative to ice cream and custard.

If you’re after something a bit fancier for dessert, try Welburn’s ode to summer fruits. A combination of gooseberries and blueberries (you might need to wait a few months until these come into season too), there’s a pudding, a jam, a sorbet and a crumble to make, but you can create some elements in advance. The jam hides away in the centre of the pudding (which is topped with a vanilla-infused yoghurt) and the flavourful blueberry sorbet is a perfect partner. Paul finishes the dish with some raw sliced berries – make sure the gooseberries you choose for this are as sweet and juicy as possible.


125g of sugar
250ml of water
45g of glucose powder
4.5g of sorbet stabiliser
18g of trimoline
500g of blueberry puree​

100g of butter
100g of flour
100g of caster sugar

​250g of glucose
500g of gooseberries, topped and tailed
1 vanilla pod
7.5g of pectin
250g of caster sugar

75g of egg white
100g of caster sugar
100g of butter
75g of egg yolk
25g of yoghurt powder
75g of flour
75g of ground almonds

​200g of natural yoghurt
25g of icing sugar
1 vanilla pod
12 blueberries, halved
12 gooseberries, green and red, halved

Begin by making the sorbet. Bring the sugar, water, glucose, stabiliser and trimoline to the boil in a large pan, then remove from the heat and leave to cool. Once the liquid has cooled, use a hand blender to mix in the blueberry puree. Churn the sorbet mixture in an ice cream machine and store in the freezer until required.

For the crumble, rub together the butter, sugar and flour in a mixing bowl until it resembles breadcrumbs and spread it out across a tray. Bake in the oven at 170°C/gas mark 3 for 20-25 minutes or until golden, mixing the crumble every 5 minutes to ensure even cooking. Once cool pulse in a food processor to a fine crumble consistency and set aside until ready to serve.

To make the jam, bring half of the sugar to the boil with the glucose and cook until it reaches 135°C. Stir in the gooseberries and vanilla and allow the mixture to return to the boil. Mix together the remaining sugar and the pectin, then add this to the pan and cook until it reaches 106°C. Remove the jam from the heat and transfer to a container to cool.

Preheat the oven to 180°C/gas mark 4. Prepare the pudding batter by whisking together the egg whites and sugar to form stiff peaks. Melt the butter and mix it together with the egg yolks and yoghurt powder, gradually folding in the flour and almonds. Once the flour has been fully combined gently fold in the stiffened egg whites

Pipe the pudding mixture halfway up the pudding basins, add a spoonful of the gooseberry jam then top with more pudding mix. Add the puddings to the preheated oven and bake for 10 minutes until golden.

Meanwhile, prepare the yoghurt by simply mixing together the yoghurt, sugar and vanilla in a bowl. Reserve until ready to serve.

Once the puddings have cooked remove them from the oven and turn out onto each plate. Arrange the sliced blueberries and gooseberries on the plate along with a circle of crumble. Top the crumble with a quenelle of sorbet, spoon the yoghurt over the top of the puddings and serve.

James Mackenzie: Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

Osso buco is a Milanese dish traditionally made from veal shanks. James Mackenzie matches his gammon osso buco recipe with crispy pickled onion rings, a tangy gooseberry ketchup and, as is customary with this British favourite, a fried egg.

Gooseberries can be used in lots of savoury dishes too, as the tangy fruity flavour contrasts well with rich, salty meats. Mackenzie gives ham, egg and chips a seasonal twist by plating up bone-in gammon steaks with a fried egg, onion rings and a little pot of homemade gooseberry ketchup. It’s a good idea to make a big batch of the sauce – you’ll be dolloping it on chips, spreading it in sandwiches and getting through a bottle a week before too long.


For the gooseberry ketchup

1 large onion
250g of gooseberries
150g of unrefined caster sugar
100g of dark brown sugar
200ml of cider vinegar
½ tsp ground mixed spice
1 star anise
1 dash of Worcestershire sauce
1 garlic clove

For the pickled onion rings

2 pickled onions, large
200g of plain flour
200ml of milk

4 gammon leg steaks, with the bone in
4 duck eggs
1 knob of butter
rapeseed oil

To make the gooseberry ketchup, peel and chop the onion, pick the stalks off the gooseberries and place all the ingredients in a large saucepan. Bring to the boil and then simmer until a shiny chutney consistency is reached. Blitz, pass through a sieve and reduce a little more if required. Pour the ketchup into a squeezy bottle and refrigerate until cold.

For the pickled onion rings, thinly slice the onions, discard the centres, and pass the outer onion rings through milk, then flour, then dust off the excess flour and repeat. Deep fry until golden and crispy, remove from the fryer onto kitchen paper and sprinkle with a little salt.

Place the gammon steaks on a lightly oiled baking tray and grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.

Fry the eggs in a little rapeseed oil and a knob of butter. Place the gammon on a plate and place the fried egg on top, then garnish with blobs of the gooseberry ketchup, the deep fried pickled onion rings and a sprig of watercress.

Anna Hansen: Gooseberry chutney with cheese

Serve Anna Hansen's fabulous gooseberry chutney recipe with quality crispbreads and a selection of artisan cheeses. She uses frozen gooseberries and greengages for the chutney, so this is the ideal recipe for those who made the most of a fruit glut during peak season.

It’s worth putting aside a few gooseberries in the freezer, as they pair so perfectly with other British fruits that come into season towards autumn. That’s exactly what Anna Hansen does, defrosting them to throw into a spiced chutney along with plums to serve with cheese. Fennel, coriander, ginger, garlic, cardamom, cloves and all sorts of other delicious flavours combine together to create a condiment that takes pride of place on any cheeseboard.


250g of gooseberries, frozen
200g of greengage plums, stones removed
​ 50ml of vegetable oil
2 ½ tsp panch poran
1 ¼ tsp fennel seeds
3/4 tsp cumin seeds
2 black cardamom pods
300g of white onion, sliced
3 cloves
30g of ginger
3 0g of garlic
3/4 tsp chilli powder
1 ¼ tsp ground coriander
3/4 tsp ground turmeric
120g of palm sugar
75ml of white wine vinegar
75ml of water

small crispbreads , preferably Peter's Yard

Heat the vegetable oil in a heavy-based pan over a medium heat. Add the panch poran, fennel, cumin seeds, clove and black cardamom to the pan and fry until aromatic, then add the sliced onion and cook until golden in colour.

While the onions are frying, blitz the garlic and ginger in a food processor with a small splash of water to form a paste. Add to the pan and cook for a further 5 minutes. Add the chilli powder, ground coriander and turmeric to the pan along with the frozen gooseberries and plums.

Mix well to combine, then add the palm sugar, white wine vinegar and water. Bring up to a boil then simmer for approximately 30 minutes, or until it forms a thick chutney-like consistency.

Remove from the heat and allow to cool. Divide into sterilised jars, seal and store at room temperature for 4-6 months. Refrigerate and use with 2-3 weeks of opening. When ready to eat, serve along side a host of artisan cheeses with good quality crispbreads.

How To Stew Gooseberries

In order to prepare your gooseberries you need to top and tail each one. This is a quick procedure if you have a sharp knife or even some sharp scissors – and is one of those therapeutic repetitive tasks – like podding peas or kneading bread!

Use a good, robust pan for stewing gooseberries, and keep the heat low for a gentle simmer so not to burn the fruit. They are ready when they are soft and just beginning to burst. The amount of water in the recipe seems very little, but don’t worry because it really is sufficient because as the gooseberries cook, they release juice. Don’t be tempted to add more or you will get a watery result!

Once you know how to stew gooseberries, you have the basis for other recipes such as Gooseberry Fool and Gooseberry Crumble or Gooseberry Ice Cream as this forms the basis for these delicious gooseberry desserts. There are many ways to cook a gooseberry!

Stewed gooseberries can simply be eaten hot or cold with cream, ice cream, custard or creme fraiche.

Preheat the oven to 190°C/375°F/Gas Mark 5. Place the gooseberries in a stainless-steel saucepan, add the granulated sugar and heat until the fruit starts to burst. Remove from the heat and then tip into a 23 cm (9-inch) ovenproof baking dish the gooseberries should almost be in a single layer on the bottom of the dish.

Place the cold butter, salt and flour together in a food processor. Pulse until the mixture resembles fine breadcrumbs, then add the sugar and pulse again just to bring together – do not overwork (this ensures that the mixture does not ‘cake up’, leaving the crumble nice and loose).

Spread the crumble evenly over the cooked gooseberries and bake in the preheated oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool slightly (the secret with crumble is to eat it warm, not hot) and serve with clotted cream.

Recipe Summary

  • 2 cups gooseberries, divided
  • ⅓ cup granulated sugar
  • ¼ cup water
  • ½ cup fresh lime juice (about 4 limes)
  • 1 cup tequila
  • 1 cup club soda
  • 2 tablespoons Grand Marnier
  • 2 tablespoons white sparkling sugar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  • 9 lime wedges, divided

Place 1 1/2 cups gooseberries in a mortar or other small bowl gently crush with a pestle or fork.

Combine crushed gooseberries, granulated sugar, and 1/4 cup water in a small saucepan bring to a boil. Cook until sugar dissolves, stirring occasionally. Remove from heat cool completely. Strain through a sieve over a bowl discard solids. Stir in lime juice chill.

Combine gooseberry mixture, tequila, soda, and Grand Marnier in a large pitcher stir gently.

Combine sparkling sugar, salt, and red pepper in a saucer. Rub the rims of 8 glasses with 1 lime wedge spin rim of each glass in salt mixture to coat. Fill each prepared glass with ice. Divide margarita mixture evenly among glasses. Garnish with remaining gooseberries and lime wedges.

For the pie crust

Pulse together the flour and sugar in a food processor to combine. Add the butter and pulse 5 or 6 times, until the butter breaks up slightly and is evenly distributed.

Lightly beat together 2 egg yolks. Gradually pour the egg yolks into the dough, pulsing until the mixture begins to clump together. Add cold water if more liquid is required for the dough to come together. To check whether the dough is ready, pinch some dough between your thumb and forefinger: If it sticks together, it’s ready.

Scoop the dough into two mounds on two pieces of plastic wrap. Wrap the dough up in the plastic wrap, and carefully press into a disk shape. Make sure the plastic wrap is sealed, and place the 2 discs in the refrigerator for at least 30 minutes.

Roll out 1 disk of dough to line the base and sides of the pie pan. Refrigerate for 30 minutes.

Preheat the oven to 390 degrees F.

Remove the crust from the refrigerator. Prick the pastry several times with a fork, line with baking beads or a pie weight, and blind bake for 15 minutes, until the crust becomes golden.

Roll out the remaining disc of dough into the shape of the pie dish, place on a plate, and refrigerate.

For the filling

Place gooseberries, sugar, and water in a saucepan, and bring to a boil. Simmer for 1 minute, stirring gently. Don’t let the berries burst. When the berries lighten up, remove them with a slotted spoon.

Once all the berries have been removed, increase the heat, and boil the liquid until it has a thick, gel-like texture. Set aside to cool.

Remove the top pie crust from the refrigerator.

Add the gooseberries to the blind-baked pie crust, and pour the liquid evenly over the top.

Place the top pie crust over the gooseberries, and seal the sides carefully. Slice 2 or 3 air holes in the top. Bake for 20 minutes.

Remove the pie from the oven, and sprinkle the demerara sugar over the top. Return to the oven and bake for 5 more minutes until golden and bubbling. Let cool before serving.

Gooseberry Curd Recipe

Makes a great filling for tarts and cakes as well as thickly spread on bread and butter.

Be aware that some gooseberries contain more juice than others and if yours are particularly juicy the curd will not thicken properly. If in doubt, weigh the purée and use an equal amount of sugar.

Makes about 2 lb (900 g) of Gooseberry Curd.

Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.

Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.

If you need some ideas, we bring you five exciting and fuss-free ways to make use of amla:

1. Mavinakayi Nellikai Chitranna (Raw Mango & Gooseberry Rice)

An interesting and tangy combination of amla and raw mangoes renders a unique flavour to rice. Follow in a few simple steps to serve this culinary gem straight from the heart of South India.

This amla recipe is a tangy combination of amla and raw mangoes

2. Amla Murabba

Sweet can be healthy when it is done with gooseberries! Boiled amla pieces are doused in sugar syrup and flavoured with cardamom. This easy amla recipe is perfect to boost your immunity. Prepare it in the winter months and make the most of it.Amle ka murabba is perfect to boost your immunity

3. Amla Chutney

Amla along with fennel, brahmi leaves and other spices give you a lip-smacking blend of flavours that will team well with almost anything. You can pair this chutney with chillas to make the culinary experience even more delightful.

Amla chutney is a perfect blend of lip-smacking flavours

4. Amle ka Achaar

Six basic ingredients, forty minutes and a few hassle-free steps will get you this piquant, flavourful achaar. This achaar recipe is quite flavourful and goes best with almost anything. Team it up with your regular food for some flavour boost. This achaar recipe is quite flavourful and goes best with almost anything

5. Sweet Potato Fries with Amla Aioli

Sweet potatoes are finely sliced, dipped in batter and fried to perfection. This healthy yet delectable amla recipe is sure to impress your taste buds. Serve it with a zingy amla dip and you're done for the day.

This healthy yet delectable amla recipe is sure to tantalise your taste buds

Watch the video: Gooseberry Crumble Recipe - Titlis Busy Kitchen (December 2021).