This is another great combination of the tart, the creamy and the sweet. The saffron in the custard is optional, but it makes the dish especially fragrant and delicious. You can serve the poached gooseberries warm, at room temperature or chilled.
Serves 4
400g gooseberries, topped and tailed
6 tablespoons runny honey
For the custard
200ml whole milk
300ml double cream
1–2 pinches of saffron strands (optional)
4 large egg yolks
100g caster sugar
1 heaped teaspoon cornflour
Start with the custard. Put the milk, cream and saffron, if using, into a saucepan. Slowly heat the mixture to just below boiling, then leave to cool a little and infuse.
Whisk the egg yolks, sugar and cornflour together in a bowl, then pour on the hot creamy milk, whisking as you do so to keep the mixture smooth. Return to a clean pan. Cook gently, stirring all the time, until the custard thickens. Don’t let it boil or it will split. Pass the custard through a sieve into a bowl and cover the surface closely with cling film or greaseproof paper to stop a skin forming as the custard cools.
Once cold, chill in the fridge.
Put the gooseberries into a heatproof bowl with half the honey and cover the bowl with cling film. Set over a pan of simmering water to cook the fruit very gently for 45 minutes until it is soft but still retaining its shape. Remove the bowl from the pan. Strain off the juice into a small pan, bring to the boil and let bubble to reduce to about 2 tablespoons. Pour the reduced juice over the gooseberries and leave to cool.
To serve, pour the custard into bowls, spoon the gooseberries on top and finish with a trickle of the remaining honey.
PLUS ONE Toasted flaked almonds are a nicely textured addition.
ANOTHER TAKE Gooseberries are particularly good cooked this way as they retain their shape, yet they are sweet, intense and tender. However, if you prefer, you can simply poach the berries in a small pan with the honey and 1 tablespoon water for about 5 minutes, giving them an occasional stir. You’ll have a wetter, mushier compote, but still a very tasty one.