summer vacation in southwest France: part IV: vanilla ice cream with quattro berries sauce & macarons
I am not fond of gooseberries normally but this was the first time I came across this pink gooseberries in France and found them so irresistible. We have the white ones grown in our garden but I find they are rather sour, one way of using them is to make a drinking syrup if you have enough quantity.
That day, we have bought the pink and red gooseberries; cassis and blackberries. I have made them into a sauce by marcerating them in sugar (same method as in Part III). It’s great to pour on ice cream, I could even freeze it for later use.
So this holiday, I have learnt something new, the berry sauce can be used for both savoury dish as in Part III or in desserts (ice cream or natural plain yogurt).
St Emilion is not own known for its wine but also famous for marcarons, these ones taste soft and a little chewy. They are not only perfect with a nice cup of coffee or cappuccino but I also find them match very well with ice cream.
For more gooseberries recipes, please click here.