Warwick Hall

Gooseberry Trifle

• General
• No Comments
• July 20th

Our first new potatoes are finally ready; every year the first bite surprises me – how can the lowly potato be so perfectly delicious? And why don’t I remember?

The walled garden is into overdrive. First the strawberries, now the blackcurrants, with the raspberries revving up, ready to race up from behind. As fast as we pick them, Mother Nature is right behind us. Fresh with cream and sugar, jam, jelly, coulis – no amount of consumption ever comes out ahead. It’s time to open the nets and let the birds share the bounty.

I’m still protecting the red gooseberries, however. Top and tailing is the project for today because I want to try a new recipe for Gooseberry Mascarpone Trifle (a tip of the hat to the SundayTimes Stella). The undecided question: to splash with wine or leave it alone?

I’m minded to try a spoonful of our favourite pudding wine Monbazillac, dom. Grange Neuve. Definitely not sherry. Or perfectly plain with a drop of vanilla in our homemade custard?

Oh my. The responsibility of getting it right! I’ll just have to try it both ways. Two puddings in the line of duty – after a morning in the garden, with the birds calling and the sun shining.

Life is good.