How do you serve Goosegogs?

Hmmn, not so sure about that Ruth because they grow to quite a size you know, and well, umm, err you'd need a big mouth!

Only joking Ruth....honest!! Lol

LOL, Ron (always the kidder :-)

So are they about the size of a grape, or bigger than that?

Wow, I'm going to have to look for them over here.  I just recently joined a produce co-op.  You order on line any week that you want fresh produce from them, and then pick it up at one of the local parks on Saturday mornings.  You get a fairly big baske of fresh fruits and another of fresh veggies.  You never know what you'll get - some of it's organic and it's all seasonal and mostly locally grown.  I'll have to check with them to see if they ever get gooseberries.

We had a restaurant here in Phoenix called Gooseberries that was set up and decorated like a little English tearoom.  Sadly they went out of business last year.  :-(

Perhaps they were too green and the business turned sour? lol

Good luck with your co-operative venture Ruth but if you do manage to find gooseberries I suspect they will be sold underipe, hard, sharp and not very appealing. They need to be ripe to almost bursting point to be enjoyed at their best in my opinion, but do let us know if you find them.

LOL, Ron.

Yes, I'll let you know if I find them.  But I'll guarantee they won't be locally grown. 

I think I recall an episode of Keeping Up Appearances where Hyacinth got really tipsy on gooseberry wine.

When I was young, we would stew the gooseberries and puree them, then whisk egg whites until they were stiff, and fold in the gooseberry puree. As gooseberries are tart, I'm sure there was sugar added, probably in the stewing part. And that was a gooseberry fool. 

 I have never heard of using yogurt, but seeing I make my own yogurt I think I would happily give that a try.  

I have not seen gooseberries over here, well at least not in Nevada.

I have never had a gooseberry pie or crumble, so next time I'm over in gooseberry season, I expect one of you to invite me for lunch and serve gooseberry crumble with custard.  

Did a bit of research on the web, and it looks like I grew up on the poor mans version of gooseberry fool, as most online recipes are using double (heavy) whipping cream. 

Anyone else out there use egg white? 

Sue says>>>Anyone else out there use egg white?

Never heard of that one Sue. Wouldn't that turn it into Gooseberry meringue?