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Thomasina Miers’ recipe for lemon gooseberry posset with coconut oat crunchies
A temptingly creamy almost-mousse cut through with sour lemon and gooseberries, with pleasing crunch from coconut flapjack pieces
The gooseberry season is late this year, but I will be snapping them up as they appear, addicted as I am to their tart flavour. I love to poach them for fools, but they also make a fine cobbler and an excellent substitute for tomatillos in a salsa verde. The bushes are incredibly hardy, and recently pink, yellow and green varieties have started appearing on the shelves which make very pretty jams. The nutty crunchies below are a perfect complement to their fabulously mouth-puckering taste.