Gooseberry-almond with an amaretto custard

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Preparation info

  • For

    eight

    • Difficulty

      Medium

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

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