Gooseberry

The recipe was shared with us by the pastry chef of the Nordic restaurant Katerina Zueva for the O2 festival menu.

Maxim Lyubimov, chef of Leo Wine & Kitchen restaurant, shared the recipe with us

Trout ceviche with gooseberries is a bold culinary experiment that combines the freshness of seafood with the light tartness of berries. This recipe is inspired by South American ceviche traditions but enhanced with the unusual accent of gooseberries, adding a spicy fruit note to the dish. Trout soaked in gooseberry puree acquires a soft texture, while lime juice and honey balance the flavor, creating a perfect harmony of sour and sweet. Red onion adds a slight sharpness, and tarragon leaves provide freshness and sophistication. The dish is perfect for a summer dinner or festive gathering, offering vibrant gastronomic emotions and unforgettable taste. It is true enjoyment for gourmets who appreciate original combinations and the freshness of natural ingredients.

Gooseberry sauce goes great with pork.

Gooseberry and orange jam without cooking is an amazing symbiosis of freshness and vibrant flavors. Gooseberries, with their slight tartness, harmoniously combine with fragrant and sweet oranges, while sugar provides the necessary thickness and balance. This recipe is rooted in the traditions of Russian cuisine, where housewives prefer to preserve maximum nutrients in berries and fruits. The feature of this jam is the absence of thermal processing, which retains the rich natural flavor and vitamins. It is perfect for morning tea, serving with pancakes or toast, as well as a base for desserts. Its delicate consistency and rich citrus-berry aroma make it an indispensable treat for lovers of natural sweets.

One of the most labor-intensive jam recipes: you need to remove the seeds from each gooseberry, leaving only the "shells". But all the work pays off in spades: the jam turns out transparent, amber-colored and honey-fruity in taste. There is an even more delicate way of cooking "Tsarskoe" jam - this is when instead of seeds, a quarter of a walnut is put into each berry. But this is not even a recipe, but something akin to culinary obedience.

This is not a recipe for a cocktail, but a compote, but the presence of mint has forever secured the nickname "mojito" for it. This compote is also prepared with other berries, but gooseberries and mint are an ideal pair in all respects. It is better to use green gooseberries, slightly unripe - this way the compote will be fresher, and the green monochrome looks prettier in a jar. In winter, this homemade preparation can be used as a stand-alone drink, adding a little fresh mint, and also mix cocktails with it - get summer in a glass.

Five-minute gooseberry jam is a true summer delicacy filled with freshness and vibrant flavor. In Russian cuisine, such quick jam became popular due to its simplicity and ability to preserve the natural taste of berries. Gooseberries, known for their tartness, transform into a fragrant treat with a slight tartness and pleasant sweetness when combined with sugar. The jam is thick, with whole berries retaining their shape. It is used as a filling for pastries, added to desserts, or simply served with tea. It is especially enjoyable to savor such jam on cold winter evenings while reminiscing about warm summer days. The traditional preparation process includes two boiling stages, which helps preserve the texture of the berries and their rich flavor, making the jam particularly appetizing.

Gooseberry pie is a refined dessert of European cuisine, captivating with the rich taste of sweet and sour berries in harmony with soft custard and a crispy almond crust. Its roots trace back to traditional village recipes where gooseberries were available and valued for their freshness. The preparation of this pie is an art that combines the tartness of berry syrup with the tenderness of cream on a crunchy dough. It is perfect as a treat for tea or a festive dessert, especially in the summer season when gooseberries reach their tangy ripeness. This pie pleasantly surprises with its complexity of textures: dense shortcrust pastry, silky cream, and sweet-sour filling create a rich flavor balance. Serve it with ice cream and syrup to highlight its depth and complement the sweet notes with fresh coolness.

This is a national appetizer, in which we slightly adapted the ingredients to make them more accessible and understandable in Russia. Instead of tomatillo - a green physalis that is common in Mexico - we use gooseberries and the usual physalis that can be found in vegetable shops. If you are preparing salsa in the summer, take fresh gooseberrie

Recipe from Ilya Shevyrin, head bartender of the Ku: ramen-ilzakaya-bar restaurants.

Recipe from Evgeny Kuznetsov, chef of the restaurant "Sibirsibir".

Recipe from Petr Baryshnikov, head bartender and co-owner of the bar "Zhuravli".

Recipe from Andrey Kolodyazhny, chef of the wine gastrobar Blush.

The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.