Читать книгу From Season to Season: A Year in Recipes - Sophie Dahl - Страница 16

Gooseberry yoghurt

Dedicated to my Aunt Lucy – a gooseberry fan. So much so that when she was in Amsterdam and saw gooseberries on the menu, she began shouting ‘Gooseberries!’ at the top of her voice and did a little joyous dance, much to the amusement of my cousins, her daughters. She does live in Los Angeles, so is gooseberry deprived, rather than just a bit weird.

SERVES 4

400g/14oz of gooseberries

2 tablespoons of brown sugar

1 teaspoon of orange flower water

185ml/¾ cup of Greek yoghurt

Preheat the oven to 180°C/160°C fan/Gas 4. Put the gooseberries in an ovenproof baking dish and sprinkle with the sugar and orange flower water. Cook, uncovered, for about 20 minutes, take out and leave to cool thoroughly. Strain the gooseberries, pour into the blender and purée for a minute or so.

This can be eaten in a multitude of ways. Pour on the top of the yoghurt so it drips through, leave on the bottom of the yoghurt to find as a surprise or ribbon through it.