Gooseberry Frangipane
The gooseberry is another fruit that likes the Shetland climate. The bushes I have include the lovely variety Black Velvet – a deep purple dessert fruit that seems fairly resistant to sawfly, unlike the green variety, which is regularly stripped of leaves. The frangipane mixture in this recipe can be made up to two days in advance and the dessert can be made in individual ramekins, as shown, or in one large ovenproof dish. This frangipane is so useful and is best with a strong-flavoured tart fruit, so try with apple and blackberry, rhubarb, plum, damson or blackcurrant.
Makes 6
500g gooseberries – lightly cooked with 100g caster sugar (no water)
125g unsalted butter – at room temperature
125g caster sugar
125g ground almonds
6 drops almond essence
2 eggs, lightly beaten
15g flaked almonds – to decorate
Method:
1. Preheat oven to 180C.
2. Put the cooked gooseberries into six ramekins. [AH9]
3. Beat the sugar and butter till soft, then stir in the eggs, ground almonds and essence.
4. Spoon this mixture over the gooseberries and sprinkle a few flaked almonds on top.
5. Bake for about 25 minutes, until lightly browned.
6. Allow to cool – best eaten just warm.
7. Yogurt or Shetland cream will make this easy dessert even more delicious.
Food Made in Shetland
Beautifully photographed in the south end of Shetland, Food Made in Shetland is a collection of over 60 recipes that puts the best of Shetland produce front and centre and will inspire you to create delicious and tasty meals at home.
Following on from her award-winning first book, Shetland Food and Cooking (The Shetland Times, 2014), Marian Armitage continues to champion the use of local produce, which she is so passionate about, and offers wonderful creative ideas for getting the best out of cheaper cuts of meat and less-used species of fish.
And there are plenty of ideas to encourage peerie bairns into the kitchen too!
Available to order here and from selected stockists.
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Written by:
Marian Armitage
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