Hooray for gooseberry season! The little, wrinkly green fruits are marmite in the culinary world, but I love the sharp seasonal flavour they bring to baking in the Summer months. Here are some other gooseberry recipes – told you I was a fan! In this gooseberry pavlova their sour, fruity tang perfectly balances the sweet pillowy meringue and vanilla-rich cream. To make the pavlova, you will need:
- 3 egg whites
- 175g caster sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cornflour
- A few drops of vinegar
- For the gooseberry compote:
- 150g fresh gooseberries
- 1 – 2 tbsp caster sugar
- Dash of water
- For the cream topping
- 1/2 quantity pastry cream (see note below)
- 300ml whipping cream.
For the pastry cream: whisk together one whole egg and one egg yolk with 330g cornflour, 80g caster sugar and 1/4 tsp salt and set aside. Heat 500 ml whole milk and 1 tsp vanilla extract until just boiling in a saucepan. Slowly pour one third of the milk into the egg mixture while whisking vigorously.
Pour the mixture back into the saucepan with the rest of the milk. Whisk continuously to bring to the boil and heat for around 30 seconds until thickened.
Remove from the heat and stir in 25g unsalted butter until melted. Pour into a bowl and leave to cool with a layer of baking parchment on top to prevent a skin forming.
Now, make the pavlova. Preheat the oven to 120C/ 250F/ Gas 1 1/2. Whip the egg whites in the very clean bowl of a stand mixer until soft peaks form. Start to slowly add the sugar and vanilla a little at a time.
Continue whisking at a high speed for 4 – 5 minutes until the mix is stiff and glossy. Fold in the cornflour and vinegar.
Pile onto a prepared baking sheet in a loose circle or rectangle shape. Bake for around 1 hour 30 minutes or until crisp on the outside. Turn the oven off but leave the meringue inside for a few hours if you can – with the oven door propped open with a wooden spoon.
Top and tail the gooseberries. Mix with the sugar and a dash of water in a pan, bring to the boil and cook for a few minutes until the berries are soft and starting to break down. Mash lightly with a fork and add a little more sugar to taste (remembering you want them to be quite sharp so they cut through the meringue!) then set aside to cool.
Whip 300 ml whipping cream and fold through 1/2 the quantity of pastry cream above. Use the rest to fill pastry cases (more on that soon) or to accompany seasonal fruit.
Place the meringue on a serving plate or tray and spoon over the whipped cream mixture. Top with the cooled gooseberry compote and edible flowers if you want!
What are you baking this weekend?
Recipe via Scandikitchen Summer.