Friday, July 11, 2008

Charlotte's Gooseberry Moos



Fresh Gooseberry Mooss(Stachelbaare or Kjressbaarmooss)


This is a wonderfully tart, refreshing Mooss with a delicate flavor. Kjressbaar lovers will enjoy this treat.


  • 4 c. fresh or frozen gooseberries
  • 5 c. water
  • 1 c. sugar
  • 1/2 c. flour
  • 1 1/2 c. cream
  • 1 1/2 c. milk
  1. In a saucepan bring gooseberries and water to a boil. Simmer 5 - 6 minutes.

  2. Stir a thin paste of the sugar, flour and part of the cream.

  3. Add slowly to the gooseberry mixture, alternating with the remaining milk and cream.

  4. Stir constantly. Remove from heat. Cool.

Maybe served warm or cold.

A Canadian version would be to add an egg to the thickening after the berries have been boiled to make it more custard like. Add a little hot fruit to the flour/sugar/cream and/egg mixture. Stir well. Then return egg mixture to the gooseberries. Stir constantly. Boil 2 minutes, 1 tsp. vanilla is optional. Cool, Enjoy!


Charlotte's recipe is above. . I cut and pasted it here into its own post.


I added the egg and served it chilled. I had to smile as I put it into a crystal sherbet dish. . it was not served like that when I grew up and I always passed it by. Now, it seems like something that would be seen in a menu at a Fine Dining Restaraunt. . . .called something different like .. .


Gooseberry Creme Anglaise. . .


If you see a gooseberry .. . and you love yogurt .. maybe try it, your taste buds might have grown up a little.

11 comments:

  1. Well it certainly looks good enough to eat and have seconds...

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  2. Oh I was so waiting for this to be posted.....brings back many many memories

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  3. Yummy! Sounds delicious. What do gooseberries look like in their natural state? Do you have a picture?

    :) LaTeaDah

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  4. Gooseberry Moos..a nice tart/sweet taste! Hadn't heard of adding an egg though.

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  5. I must say you have a way of making this look delicious, even if one doesn't like sour fruit or care much for yoghurt. =) (I am getting better, though, because I baked with rhubarb for the first time this summer. Could it have something to do with someone's blog pictures?)
    The new name helps as well! I make a pear/apple moos with an egg flour/sugar/milk mixture. Maybe I will post that sometime . . . now that I know how to present if nicely. smile.
    I'm off to enjoy the weekend with my hubby (who will be a year older this weekend) as well.

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  6. This looks fantastic. I am not overly familiar with traditional Mennonite recipes, but I love home cooking and my grandmother has a great gooseberry recipe that I often raided as a child. The world definitely needs more good gooseberry recipes!

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  7. I absolutely cannot wait to try making this!! I love gooseberries, and have some in my freezer...maybe tomorrow for thanksgiving dinner? Thanks, Rachel Unger

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  8. have you ever made a moos with fresh strawberries? I would like to but don't have a recipe and I'm not sure on the quantities of sugar, milk, to strawberries.

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  9. Sorry Lorraine, I haven't. However some of the best recipes come from experimenting so I would encourage you to follow the method of this recipe and adjusting the amount of sugar to your taste. Let us know how it works out for you.

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  10. If you at all like Yogurt , You will love this Moos,,especially served cold. Great ! Viola

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  11. This was my favourite moos, though the others were appreciated as well. It wasn't pretty like this one but I am going to experiment with kiwi since I have some I don't know what else to do with. Lorraine - how did the fresh strawberry version turn out - I'm thinking of making the base and just stirring the fresh fruit in when it is cool.

    And thanks for the cookbook, folks - I am making Mennonite food for my book group dinner - heresy to do it with fresh and or imported fruit and veg in the middle of winter - my mother would be appalled. It's my first attempt at Mennonite cooking since a disastrous vereniky trial thirty years ago ;-)

    Why didn't I write my mother's recipes down?!??!?!

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