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There is a tiny gooseberry bush in our parents' garden. We love the tangy flavour of these somewhat strange berries and often eat them right from the plant. This is a recipe for a light summer dessert that you could have after a big barbecue. We love to eat this when brunching on weekends as well. You could easily sub the gooseberries for your favorite summer berries or eat the lemony cream with granola.

Serves 4

1 cup (vegan) yogurt ½ cup (vegan) heavy cream 2 tbsp maple syrup zest of ½ lemon 1 tbsp lemon juice

1 cup ripe gooseberries 1 tsp aniseed

Whip the cream until stiff. Mix yogurt with maple syrup, lemon zest and lemon juice. Fold in the whipped cream. Wash the gooseberries, remove the stems and remnants of the blossom, then cut them in half. Grind the aniseed a little in a mortar. Arrange the cream and the berries in bowls, then sprinkle the berries with a little anise and serve.


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