What do you do with gooseberries? 4 very good and easy recipes

Composed of 80% water and with a very refreshing taste, gooseberry is the perfect summer fruit. In addition, it is beneficial for our health. In fact, gooseberry is low in calories and a source of vitamin C, as it is rich in antioxidants that help fight the effects of aging and against the appearance of some diseases. L’Étudiant Trendy gives you four easy recipes to make all summer long!

Soft currant clafoutis

Serves 6 people:

  • 700 g of currants
  • 10 tanks
  • 4 tablespoons flour
  • 2 tablespoons fresh cream
  • 20 cl of milk
  • 3 eggs
  • 4 tablespoons granulated sugar
  • pinch of salt

Preheat the oven to 180°C (6). Wash the currants and empty them. Spare. The lady’s fingers are rough cut off. Pour them with flour into a bowl. Break the eggs on them. Add salt and granulated sugar, then mix. Add milk in small quantities, then cream. Then add the seeded currants. Take a mold 5 cm high, cover it with butter. Insert the empty mold into the oven and remove it when it boils. Pour the previously obtained dough and put in the oven for 45 minutes of cooking. Serve warm or cold and sprinkled with powdered sugar.

The recipe was found on the Kitchen A to Z website

currant crumble

Serves 6 people:

  • 500 grams From currants
  • 200 grams From pure flour
  • 180 grams of sugar
  • 125g butter (remember to take it out of the fridge beforehand so it is easier to work with)

Preheat the oven, thermostat 6 (180 ° C). In a bowl, mix the flour with 100 g of sugar. Cut the butter into very small pieces. With your fingers, mix the butter into the flour and sugar mixture, breaking it up. Mix the currants and the rest of the sugar and distribute in a Dish enters the oven. Spread the crumbs on top. Cook 35 minutes. The dough should be golden.

Recipe found in Marmiton

Tart aux Grosel

Serves 6 people:

  • 1 short dough
  • 1 bowl of currants
  • 150 grams of sugar
  • 4 eggs
  • 30 cl fresh cream

Put the short dough in a tray for pies. In a bowl, mix eggs, sugar and cream. Add currants as desired. Put the mixture in the pie plate. Bake for 30 minutes at 180 degrees, thermostat 6.

Recipe found in Marmiton

raisin buns

Serves 6 people:

  • 75 gm currants
  • 225 grams of flour
  • 5 grams dry yeast
  • pinch of salt
  • 25 grams brown sugar
  • 1 teaspoon blossom water
  • 10 cl of lukewarm milk
  • 1 egg
  • 25 grams butter
  • 75 gm currants

Mix flour, sugar and salt in a bowl. Make a hole in the center of the bowl and pour in the milk, dissolved yeast, beaten eggs, orange blossom water, and melted butter. Mix until you get a ball and then add the currants. Knead the dough for 10 minutes and let it rest at room temperature for 45 minutes. Form 6 small balls and place them on a baking tray. Let it stand again for 35 minutes. Heat oven to 180 ° C. Place on the baking tray and cook for 15 to 20 minutes, until a light golden crust forms. Her feet are lukewarm.

The recipe is in the Journal des femmes

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