Well my pleas on Facebook and my calls to friends and relatives resulted in no takers for the many gooseberries we have harvested this year. Thus Curt searched for another dessert recipe. We were headed to the home of our friend Carol for dinner, and to watch the next episode of MasterChef (our guilty pleasure). We’ve been doing this since the new season began alternating between each others homes. For this dinner we quickly volunteered for dessert duty, which we coincidentally had last week, so Carol would be treated (forced, exposed) to another gooseberry delight. Yes she, and us, would be goosed again!
This week’s experiment, from Spatula Magazine.
Gooseberry Crumble with Vanilla Custard
Spatula says that this crumble recipe will work with any firm fruit and that apples are the classic choice but peaches, nectarines, plums, other berries work well too. We had gooseberries and black raspberries in our garden so we mixed those two and went forward. This recipe follows their original fairly closely but with a few tweaks (mostly translating ingredients from British into US terms) since we don’t always have the exact ingredients called for. We left the measurements in metric because they’re more accurate and in baking, accuracy is important. But this was supposedly a foolproof recipe and we found that to be true.
2 egg yolks
75g granulated sugar
1 heaped Tbls corn starch
150ml heavy cream
1 tsp vanilla extract
1 tsp sherry
Put the egg yolks, sugar and corn starch in a pan and whisk together. Gradually whisk in the cream and milk until smooth. Place the pan over a medium heat and cook, stirring, until the mixture thickens and comes to a boil. Do not walk away because the custard will thicken pretty quickly once it come to the proper temperature. Once thickened, remove from the heat and stir in the vanilla and sherry.
Transfer the custard to a bowl, cover with cling wrap, pressing the wrap down against the custard to prevent skin from forming and leave to cool.
Gooseberry/Black Raspberry Crumble
60g granulated sugar
400g gooseberries/raspberries (200 grams of each or whatever proportion suits you), if using gooseberries, rinse and drain
freshly grated nutmeg, to taste
90g brown sugar
90g plain flour
2 – 3 handfuls of rolled oats (The original recipe calls for 2 but I like my crumble more flaky so I used 3 – of course, how much you end up with will depend on the size of your hands)
Put the sugar, nutmeg and berries into a bowl and shake around until the berries are well-coated in sugar. Put the berry/sugar mixture into a small baking dish.
Rub the butter and the brown sugar together in a separate bowl until the mixture resembles bread crumbs. Mix in the flour and the oats until well combined. Sprinkle the topping mixture over the berries.
Bake the crumble for 25-30 minutes until the topping is golden-brown and the filling bubbling.
To serve, add a good dollop of your cooled custard. If you’d like your custard with a more sauce-like consistency, warm it slightly before serving.
Then settle in to watch the second hour of MasterChef. I think they had the head of a pig in their mystery box and the vegetarian girl did really well up against the carnivores. They should put gooseberries in next week’s box.