Consumers

Overview Field to fork SKIP2BFIT 5 a day Seasonal Berries Eat in colour campaign Recipes

Gooseberry and Muscat Custards

Jane Grigson recommended blending ripe tart gooseberries with this rich flowery Muscat wine and it really is a delicious combination.

Serves: 4
Prep time: 20mins
Cook time: 50 mins

Ingredients:

• 175g gooseberries
• Sugar to taste
• 300ml double cream
• 2 free range eggs plus a yolk
• 4-5tbsp Muscat or other dessert wine

Method:

1. Top and tail the gooseberries, quarter them and place in a pan with 50g sugar and warm through gently until the sugar has dissolved. Cook for 2-3 minutes gently to soften the fruit slightly and then leave to cool.
2. Pre-heat the oven to 190C/375F/gas Mark 5. Heat the cream until very hot but not boiling. Beat the eggs together and slowly pour onto them the cream. Add in 2-3tbsp Muscat and then divide evenly between 4 lightly buttered ramekin dishes.
3. Carefully put 1-2 teaspoonfuls of the gooseberries, drained, in each ramekin. Place them in a roasting tin, half filled with warm water and place in the middle of the oven for 40-50 minutes. When just set remove and allow to cool and chill thoroughly for 3-4 hours or overnight.
4. When ready to serve remove the rest of the gooseberries from their liquid, add the remaining Muscat and simmer for several minutes until it turns syrupy. Return the gooseberries to the pan.
5. Turn out the custards carefully onto small serving plates and top with a little of the fruit in syrup.