Sunday, 20 July 2014
I've been helping myself to the fruit on my parents' gooseberry bushes for the past couple of weeks. I made jam with some - with redcurrants and raspberries - but most of them have ended up in the freezer till I decide how exactly to use them. I just kept a few back to try making a gooseberry 'Eton mess'.
Now I was sure I had a recipe for gooseberry fool but couldn't find it easily, so I ploughed straight in, cooking the fruit till soft in my home-made elderflower fizz.
Meanwhile I whisked up an egg white to make small meringues - this is a time I really should have found out a recipe as I cooked them too quickly, ending up with a gooey rather than crisp texture.
The finished 'mess' - gooseberries and meringues layered with Greek yogurt