While cooking Gooseberry sauce — piszke, päsméte and others, there is always a spoon that is mysteriously tasted again and again. In the countryside, the gooseberry can be called bruske, proud, pisk, püskke, päsméte or köszméte. The sour facial expression is the same in all dialects. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Clean the gooseberries, boil them until soft with a little water, sugar and lemon peel. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Mix the sour cream or cream with starch and a little hot juice until smooth. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Pour it back, boil it for a minute, then taste it for a sweet and sour balance. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Serves with lukewarm boiled or fried meat, and also works as a cold dessert. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Add the sugar gradually: the gooseberries should remain fresh and sour, not turning into a green sugar syrup.
- Adjust the sweetness and acidity gradually, because the flavors may become more muted when cooled.
- Cool thoroughly before serving, then stir or shake to bring the flavors together again.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.