• 600 g gooseberries, topped
  • 75 g caster sugar
  • juice of ½ orange, to taste

For the almond mascarpone:

  • 50 g whole blanched almonds
  • 250 g tub mascarpone
  • 1 - 2 tbsp icing sugar
  • 3 - 4 tbsp milk


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the almonds over a baking tray and toast in the oven for 7-8 minutes until lightly golden; tip on to a plate and leave to cool.

  2. 2

    Line the baking tray with non-stick baking paper and scatter the gooseberries over the paper. Sprinkle with the sugar and 3 tablespoons of water; cover with foil. Bake for 20 minutes or until cooked – test by peeling back the foil and squeezing the berries; they should feel soft. If they don't, put them back in for an extra 5 minutes.

  3. 3

    When the gooseberries are ready, tip them into a sieve, catching the juice in a bowl underneath. Reserve a handful of the gooseberries for serving. Whiz half of the remaining gooseberries in a food processor until smooth. Fold into the rest of the whole berries with nearly all the cooking juices and the orange juice, to taste; chill. Reserve the rest of the cooking juices to serve.

  4. 4

    Tip the mascarpone into a bowl and stir in the icing sugar to taste. Lightly crush the toasted almonds in a tea towel with a rolling pin, fold them into the mascarpone and add milk to achieve a 'dropping' consistency; chill.

  5. 5

    To serve, divide the compote among 6 glasses or ramekins, top with the almond mascarpone, finish with some reserved gooseberries and a drizzle of the juices.


    Get ahead: make the compote a few days ahead; chill. Toast and crush the almonds the day before; add to the mascarpone just before serving.

Nutritional Details

Each serving provides
  • Energy 1269kj 303kcal 15%
  • Fat 11.6g 17%
  • Saturates 6.6g 33%
  • Sugars 12.7g 14%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1243kj/297kcal

Each serving provides

42.8g carbohydrate 1.7g fibre 5.8g protein

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