Gooseberry Souffle
Ingredients
Directions
Prepare the fruit
Stew the gooseberries with water until soft.
Pass the mixture through a sieve and sweeten the pulp to taste.
Assemble
Bring the pulp to a boil, then pour it into a serving dish that can go in the oven.
Prepare a boiled custard and pour it over the gooseberry mixture.
Bake and serve
Set the dish in the oven until the custard is delicately colored, about 8 minutes.
Serve hot or cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gooseberries
- Provide the tart fruit base, supplying acidity and most of the flavour and body.
- Granulated sugar
- Sweetens the pulp and balances the sharp acidity of the gooseberries.
- Boiled custard
- Forms a rich, creamy topping that softens the fruit and browns lightly in the oven.
The step that matters
Watch the custard in the oven. Egg-based custard sets and colours within minutes. Too much heat can curdle it or make it weep, so check the colour closely rather than relying only on the timer.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.