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.