Gooseberries, our “northern grape”, unlike the southern one, are ready to be cooked at any stage of maturity. Ripe goes to pies, desserts and jams. And green gooseberries make excellent jams, jams, sauces and compotes.
Dessert "Pavlova" with gooseberries
The famous dessert with fluffy whipped cream inside a fragile meringue is prepared with the addition of a variety of berries. We have Pavlova with gooseberries.
For the meringue:
- Sugar sand -400g
- Egg whites -7 pcs
- Potato starch -1 tbsp. l.
- Lemon juice - 1 tsp
- Cream 33% fat -250g
- Gooseberries -300g
- Water -30 ml
- Preheat the oven to 100 C. Beat room temperature egg whites until foamy, add sugar and beat until firm peaks and sugar is completely dissolved.
- Sieve starch, pour in lemon juice and mix gently.
- Draw a circle on a sheet of parchment, 22 cm in diameter, turn the parchment over. Lay the meringue on the parchment, forming the sides and a depression in the center. Bake the meringue for about 80-90 minutes, cool completely in the switched off oven.
- Gooseberries clear of ponytails and stalks. Place 250 g gooseberries in a saucepan with sugar and water and boil over medium heat, stirring, for about 5 minutes, trying to keep the gooseberries in shape.
- Whip cream with powdered sugar. Spread the cream over the chilled meringue, top with the boiled and remaining fresh gooseberries.
Meringues with whipped cream
- Meringues or macaroons -4 pcs
- Cream 22% -150 ml
- Vanilla sugar -2 tbsp. l.
- Sugar (powder) to taste
- Gooseberries - 200g
- Almonds (flakes) - 30g
- Honey - 2 tbsp. l.
- Select and prepare the gooseberries, put in a saucepan, add 2 tbsp. l. water and honey. Cook over low heat for about 5 minutes.
- Whip cream with powdered sugar to taste. Add vanilla sugar and spread cream over each meringue.
- Spread gooseberries on top with syrup, sprinkle with flaked almonds.
Curd and berry dessert
Want a diet option? Whisk low-fat cottage cheese with natural yogurt - for the curd layer.
- Ripe gooseberries -500 g
- Water -150 ml
- Muscat dry wine -100 g
- Sugar to taste
- Cream cheese (or fat cottage cheese) -250 g
- Sour cream 20% -250g
- Powdered sugar -120g
- Lemon juice -1 tbsp. l.
- Vanilla extract -1 tsp
- Gooseberries clear of ponytails and stalks. Combine sugar and water in a saucepan, stirring, bring to a boil. Add the gooseberries, pour in the wine and boil over low heat for 5 minutes until the berries are soft. Cool.
- Beat cream cheese with sour cream and powdered sugar, add lemon juice and vanilla extract, mix.
- Put buttercream and gooseberries in layers in bowls or cups. Refrigerate until serving.
Clafoutis with gooseberries
Quick and easy cake. The core of this dessert should retain a gentle moisture - this is the characteristic of clafoutis.
- Ripe gooseberries -400 g
- Butter -30 g
- Eggs -2 pcs
- Milk -150 ml
- Sugar sand -90 g
- Flour -90g
- Powdered sugar -2 tbsp. l.
- Vanilla extract -1.5 tsp
- Preheat the oven to 180 C. Peel the gooseberries from the tails and stalks. Grease a round baking dish (diameter 20 cm) with butter, put gooseberries in it.
- Beat eggs with sugar in a large bowl, add sifted flour, vanilla extract, milk, melted butter, stir.
- Pour the batter into the mold over the gooseberries, bake for about 35 minutes until tender. Serve clafoutis warm, sprinkled with powdered sugar.
Country pie with gooseberries and buttercream
- Butter -100 g
- Flour -250g
- Sugar sand -50 g
- Baking Powder -1 tsp
- Cream cheese (for example Mascarpone) -400 g
- Eggs - 2 pcs
- Semolina -50 g
- Sugar - 100g
- Gooseberries -150g
- S alt -1 pinch
- Gooseberries clear of ponytails and stalks. In a food processor, put: diced butter, flour, sugar, baking powder and grind until large crumbs.
- On the bottom of a square dish (20 x 20 cm), put half of the crumbs, press with the palm of your hand, forming the sides.
- Mix cream cheese, eggs, semolina and sugar until a thick cream is obtained, add the berries and put the mixture into a mold on the dough. Top with gooseberries and remaining flour crumbs.
- Bake the cake in a preheated oven at 180°C for about an hour. Cool slightly, then remove from oven and cut into pieces.
Sprinkle with powdered sugar before serving.
- Gooseberries -450g
- Egg - 3 pcs
- Sugar (powder) -100 g
- Vanilla (extract) -1 tsp
- Fat cream + a little for serving -285 ml
- Sugar (powder) for sprinkling to taste
For shortcrust pastry:
- Flour -150g
- Sugar (powder) -50 g
- Egg (yolk) -1g
- Butter -75 g
- Prepare the dough: in a large bowl, mix flour with sugar, add diced butter, rub with flour by hand or in a food processor until crumbs form. Mix the yolk with 3 tbsp. l. ice water and add to bowl. Knead the dough, form a ball. Let stand in the refrigerator for half an hour.
- Roll out the dough on a floured surface and place in a low rimmed baking dish. Place back in the refrigerator for 30 minutes.
- Preheat oven to approximately 190°C. Sort the gooseberries, remove the tails and stalks from the berries. Whisk eggs, sugar, cream and vanilla in a bowl.
- Remove the dough from the refrigerator and pierce with a fork in several places. Cover with baking paper, sprinkle with dry beans and bake in the oven for 10-15 minutes. Remove the beans and paper and place the pie base in the oven for another 10 minutes.
- Put the gooseberries on top of the baked cake, pour in the egg-cream filling. Bake for 30-35 minutes, that is, until it sets. Sprinkle with powdered sugar before serving. Serve pie warm.
- Ripe pink gooseberries - 450 g
- Cream -150 ml
- Sugar sand -2 tbsp. l.
- Select and prepare the gooseberries, put in a saucepan, add 2-3 tbsp. l. water and cook over low heat until soft, adding sugar. Cool, then blend with a blender.
- Whip the cream until stiff, then add the gooseberry puree and stir gently.
- Spread cream into serving molds and refrigerate. Garnish with fresh berries or mint leaves before serving.
Take a risk. Try it. It is delicious. A small jar of the original side dish for meat will be very useful in your pantry.
Gooseberries -2 kg
- Water - 1 l
- S alt - 50g
- Sugar - 120g
- Black and allspice peas, clove buds, garlic cloves - 2 pcs in each jar
- Bay leaf - 1 piece in each jar
- Vinegar 9%
- Wash and dry the gooseberries. Prick each berry with a toothpick in several places.
- Peel the garlic, cut off the bottom of the cloves.
- Put prepared spices at the bottom of each jar.
- Put the berries in jars to the top, tapping on the table so that they lie down as tightly as possible.
- Dissolve sugar and s alt in boiling water. Pour marinade over gooseberries.
- Cover with lids. Put a thick towel on top. Let stand 15 minutes.
- Pour the marinade back into the pot, bring to a boil. Pour 2 tbsp into each jar. l. vinegar.
- Pour the marinade all the way to the top. Close the lids, turn over, wrap, leave to cool completely.
Tip: Always make the marinade a little bigger because the second pour will increase consumption.
Jam for the winter without cooking
Green gooseberries are sour like lemons because they contain a lot of vitamin C. They make the most delicious jam, both boiled and simply mashed with sugar - alive.
- Green gooseberries -2 kg
- Sugar brown -3 kg
- Vanillin -1 g
- Sort the gooseberries, remove the crumpled berries, cut off the stalks and leaves, rinse in cold water in a bowl. Then drain in a colander to drain the water.
- Spread clean gooseberries in an even layer on a clean linen towel to dry completely and remove all traces of water.
- Wash the lemon, pour over with boiling water, dry with a dry towel and cut into pieces. Remove the lemon pips.
- Pass the gooseberries and lemon slices through a fine-mesh grinder. Or grind with a powerful blender.
- Pour the resulting mass into a large plastic container, add sugar and vanilla as desired, mix with a wooden spoon or plastic spatula.
- Cover the berry mass with a towel and leave at room temperature for 3 hours until the sugar is completely dissolved.
- Sterilize jars and lids in advance. Spread the mass of gooseberries in dry cold sterilized jars, sprinkle with sugar on top, close the lids.
- Store live gooseberry jam in the refrigerator. Shelf life 6 months.
Tip: find a place in the refrigerator for gooseberry jam Although it is unlikely to stay with you for a long time - too tasty! You can make compote from it and bake pies with it.
- Green gooseberries -1 kg
- Sugar sand -1, 2 kg
- Water -500 ml
- Cherry leaves -20 pcs
- Wash the gooseberries, cut off the tails and stalks, prick with a toothpick or a needle and fill with cold water overnight.
- Drain the water into a separate saucepan, add sugar and cherry leaves to it and make the syrup by bringing to a boil.
- Put the berries into the syrup, put on a slow fire, bring to a boil, remove the foam, then cool.
- Drain the syrup, boil, pour over the berries again and cook until tender - about 5 minutes. Check the jam "for a drop" - a drop of syrup should confidently keep its shape on a cold saucer, not spreading sweet liquid over its surface.
For this jam, you need to choose unripe gooseberries.
- Gooseberries (medium ripe) -1 kg
- Sugar - 800g
- Water -1/2 cup
- Peel the gooseberries from the stalks and perianths, rinse, put in a saucepan, pour in water and cook until the berries are soft.
- Then rub the mass through a jam sieve or, if you prefer, continue to cook until the liquid has evaporated.
- When the jam thickens, gradually add the sugar and cook for another 5 minutes. Pour hot jam into jars, close and set to cool. You can also make gooseberry and raspberry jam (berry ratio 1:1).
This jam is also called emerald. According to legend, it was served as a dessert for tea to Empress Catherine II, she was amazed at the beauty of his appearance. Since then, the delicacy has been called "Royal".
- Gooseberries -1 kg
- Cherry leaves - 100g
- Sugar sand -1, 4 kg
- 250ml water
- Cherry leaves are poured with water, boiled, and then the broth is filtered.
- Gooseberries are washed, peeled, and then the caps are cut off and the seeds are removed. Let stand overnight in an infusion of cherry leaves, then drain.
- Further, syrup is boiled from this, adding granulated sugar. Boil the berries in syrup for 10-15 minutes in two steps.
- 2 minutes before the end add 10 cherry leaves.
Yogurt ice cream
Shape ice cream into balls and serve garnished with mint.
- Natural yogurt - 2 cans
- Cream 33% -200 ml
- Ripe gooseberries -300 g
- Sugar sand -50 g
- Gooseberries sort, rinse and chop in a blender. Put the gooseberry puree in a saucepan, pour in a quarter cup of water and add sugar. Cook over low heat for 10 minutes. Strain and cool.
- Whipping the cream into a strong foam, gently combine with puree, add yogurt, stir and put in the freezer for 2 hours.
- Shake the ice cream with a fork or blender to break up the ice crystals. Return to freezer for another 2 hours and beat again.
- Shape ice cream into balls and serve garnished with mint.
Delicious summer drink - gooseberry compote. Have you tried?
- Gooseberries -500g
- Sugar sand -150 g
- Water -1 l
- Mint leaves -5 pcs
- Rinse gooseberries before cooking, inspect and remove overripe berries, and prick the rest with a pin so that they do not burst when heated.
- Pour sugar into a saucepan, add mint, pour in water, bring to a boil and put the prepared gooseberries.
- After boiling, cook compote over low heat for 2 minutes, then remove from heat and cool. Remove mint leaves before serving.
What else to cook with gooseberries?
Our "northern grapes", unlike southern grapes, are ready to be cooked at any stage of maturity. Here are some more ideas.