Wednesday, 23 June 2010
Since everything is growing so well at the moment I thought I should clear the freezer of any remaining bags of fruit from last Summer to make room for this years batches. Rather like Rhubarb I love the sour taste of gooseberries, I really love it with custard, but I've also found this wonderful recipe for gooseberry curd. It tastes delicious served with clotted cream on freshly baked scones with a nice cup of Earl Grey (and a good book).
for 2 jars
2 tbsp water
125 g caster sugar
50g unsalted butter
2 large eggs
1 large egg yolk
Place gooseberries in a pan with water, cover and cook at a medium temperature until really squidgy. Pass this through a sieve to make a puree.
Put puree in a clean pan at a low temperature and add butter, sugar, eggs and egg yolk and stir constantly until the mixture thickens
Pour into jars and cover the surface with cling film to stop a skin forming. Once cool remove cling film and add lids.
Chill until needed, lasts in the fridge about 3 weeks