A great spread on bread, or as a complement to ice cream and desserts.
Preparation time 45 minutes .. Durability after openingfew days
INGREDIENTS .. 2 small jars
- 500 g gooseberries
- 3 tbsp elderflower cordial
- 140 g homemade vanilla sugar
- 100 ml water
- 100 g sugar
- 85 g cold butter, diced
- 3 eggs, beaten
Mix the berries and the water in a pot. Boil for five minutes, until the berries burst and are soft. Press through a sieve.
Add the sugars, the cordial, butter and beaten egg to the gooseberry purée. Put the bowl on a pan of barely simmering water, and stir constantly until the curd has thickened. This will take about 20 minutes.
Pour into cleaned and preferably sterilised jars. Keep them in the fridge, or the curd won’t thicken as much as it should. Use quickly once you open them – they won’t keep for very long because of the eggs and butter.