I have not enjoyed gooseberries since I was a child, so finding them in the market was a joy. I snacked on a few, sprinkled with a touch of salt and chili, but used the majority to make this granita.
The granita was light, tart and infused with the flavor of the gooseberries. The cream poured over as a snow-cap was literally the "icing on this cake". It added a wonderful creaminess that balanced the tart and sugar.
This is one of those cookbooks that anyone who wants to great comfort food must have. Filled with wonderful and flavorful recipes, this is that cookbook that comes out when you want something simple and familiar. Like all his cookbooks, this one is a masterpiece.
For more recipes from this cookbook, click here.
2 lb gooseberries
2 1/2 cups water
2 1/2 cups sugar
Heat the gooseberries with the water and simmer for 12-15 minutes till they are cooked. You know they are ready when they begin to separate out into their segments. Cool completely.
Remove the seeds from the gooseberries and purée into a smooth pulp using the water that is left in the pan. Pass through a fine mesh sieve to get rid of any particulate matter.
Add the sugar and completely dissolve, you can warm the purée to help the sugar dissolve. Taste and adjust sweetness, remember the granita will taste a bit less sweet when frozen.
Freeze in the freezer. Every hour mix the granita to break up any ice that forms. Continue for 4-6 hours till you are happy with the consistency. Freeze and keep till needed. Remove from the freezer and let thaw for 15 minutes before serving.
To give it a snow-cap, drizzle 1-2 teaspoons of heavy cream on top.