Gooseberry compote with almond mascarpone
Serves: 6
![Gooseberry compote with almond mascarpone](/uploads/media/720x770/00/3880-Gooseberry-compote-almond-mascarpone.jpg?v=1-0)
Recipe photograph by Jonathon Gregson
Gooseberry compote with almond mascarpone
Recipe by Sam Harris
Serves: 6
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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](/uploads/media/100x100/03/23-Sam_Harris_240x240.jpg?v=1-0)
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.
![Sam Harris](/uploads/media/100x100/03/23-Sam_Harris_240x240.jpg?v=1-0)
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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.