Gooseberry-almond with an amaretto custard

This dish was put on the Café menu because Kim‘n’Ian of Hollyhill farm asked if we had any use for gooseberries, then wound up our curiosity by mentioning that they had three different types, ranging in sweetness and colour shading. Then Mags, Paradiso baker and pastry cook, came up with this lovely way to dress them up for dinner without losing any of their unique gooseberryness. You know how some people hate gooseberries? Well, they’ll hate this. The pastry is a strange a