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Gooseberry compote with almond mascarpone


Serves: 6
timePrep time: 10 mins
timeTotal time:
Gooseberry compote with almond mascarpone
Recipe photograph by Jonathon Gregson

Gooseberry compote with almond mascarpone


Serves: 6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
308Kcal
Fat
23gr
Saturates
12gr
Carbs
22gr
Sugars
21gr
Fibre
3gr
Protein
5gr
Salt
0gr

Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes
Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes

Ingredients

  • 600g gooseberries, topped
  • 75g caster sugar
  • juice of ½ orange, to taste
For the almond mascarpone
  • 50g whole blanched almonds
  • 1 x 250g tub mascarpone
  • 1-2 tbsp icing sugar
  • 3-4 tbsp milk

Step by step

Get ahead
Make the compote a few days ahead; chill. Toast and crush the almonds the day before; add to the mascarpone just before serving.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the almonds over a baking tray and toast in the oven for 7-8 minutes until lightly golden; tip on to a plate and leave to cool.
  2. Line the baking tray with non-stick baking paper and scatter the gooseberries over the paper. Sprinkle with the sugar and 3 tablespoons of water; cover with foil. Bake for 20 minutes or until cooked – test by peeling back the foil and squeezing the berries; they should feel soft. If they don't, put them back in for an extra 5 minutes.
  3. When the gooseberries are ready, tip them into a sieve, catching the juice in a bowl underneath. Reserve a handful of the gooseberries for serving. Whiz half of the remaining gooseberries in a food processor until smooth. Fold into the rest of the whole berries with nearly all the cooking juices and the orange juice, to taste; chill. Reserve the rest of the cooking juices to serve.
  4. Tip the mascarpone into a bowl and stir in the icing sugar to taste. Lightly crush the toasted almonds in a tea towel with a rolling pin, fold them into the mascarpone and add milk to achieve a 'dropping' consistency; chill.
  5. To serve, divide the compote among 6 glasses or ramekins, top with the almond mascarpone, finish with some reserved gooseberries and a drizzle of the juices.

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