This recipe from the team at Killruddery House and Gardens in Bray is the perfect dish to use gooseberries in.
"We’re glad to note gooseberries are having their moment once again. Paired with white chocolate, this is a little match made in heaven" – Killruddery House and Gardens team
Yield: Makes 8 small jars or 1x20cm tin
- 250g digestive biscuits
- 100g unsalted butter, melted
- 200g red or green gooseberries
- 100g caster sugar
- 1 tablespoon water
- 1 lemon, juice only
- 300g white chocolate
- 200g mascarpone
- 50g icing sugar
- 300g crème fraîche
- Put biscuits in a freezer bag, close it and, using a rolling pin, crush them until they are completely crumbled. Take them out and mix with the melted butter and spread into a 20cm cake tin. Push the mixture around evenly with the back of a spoon. Place in the fridge for at least 30 minutes to set.
- To make the gooseberry compote, put gooseberries (we have both red and green in our garden – either is fine), water, caster sugar and lemon juice in a pot and cook slowly until the berries are soft. Cool down before pouring over the cheesecake base.
- Put the white chocolate in a heatproof bowl over a pot of simmering water and stir until melted. Be careful not to overheat the chocolate as it will split. Allow to cool slightly.
- In a separate bowl, whisk the mascarpone and icing sugar. Now add crème fraîche and whisk slowly to mix. Add the cooled, melted chocolate. Keep whisking slowly until nice and smooth. Pour this mix over the biscuit base and compote and smooth it with a knife or the back of a spoon. Refrigerate for at least three hours before serving.
TIP: Use gluten-free biscuits to include everyone.
Recipe credit: Killruddery House & Gardens
Photography credit: Harry Weir, assisted by Brian Clarke