From sponges to panna cotta - three ways to bake with gooseberries
Gooseberries are excellent for jams or chutneys but they are also a diverse baking ingredient. There is an old-fashionedness to them that evokes fictional summer picnics from a children’s novel; especially when they are served up in desserts such fools or trifles. A chef's favourite is to use them in a savoury sauce, as an accompaniment for strong fish such as mackerel. The refreshing tartness makes the berries ideal for cutting through the strong, oily flavours.
Gooseberries come in both red and green but many are variant of the two colours. Their hue darkens as they mature on the bush. The berries are not always appetising when eaten raw but when they do reach that sweet spot, when perfectly ripe and sun kissed, they are delicious.
