nylondiner's Profile

Just recently I was given some local gooseberries as a surprise present from my mum. Though I am very familiar with them from my childhood (we had a bush in the backyard when I grew up), I didn't have much experience of cooking with them as an adult.

I thought about a gooseberry chutney or sauce for duck, but wanted to go for something sweet.

I made a gooseberry and elderflower ice cream that we had for dessert last night at a dinner party. It was a bit of a hassle since the compote had to be strained after cooking to remove the skins and most seeds, but the ice cream was creamy and sweet-tart - downright delectable though I say so myself.

I had the most delicious lunch at a fromagerie in Paris. I have recreated this dish at home many times. It was a halved melon (charentais I think, but I've used cantaloupe too) with the seeds removed and a mixture of feta, mint and a little olive oil in the center. The combination of sweet and salty with the firm flesh and crumbly cheese is divine, and perfectly offset by the mint. I might have to make it this weekend!