Make
the crème fraîche
the day before. It
will keep, covered, in the refrigerator for up to 2 weeks. Have
both ingredients at warm room temperature. Stir
the buttermilk into the cream, cover and leave in a warm room
overnight, then chill. To
prepare the Cape gooseberries slit the calyces from the tip almost
to the base in 4 places, using small sharp scissors. Open
out the sections, like flower petals, to reveal the fruit.
Arrange them on a plate.
Serve
the crème fraîche
in bowls, with the golden berries as a sweetmeat, on side plates.
Imported
Cape gooseberries (also known as golden berries) are available - at a
price! - in winter. They are
an edible variety, Physalis peruviana, of the familiar garden
plant known as Chinese lanterns. The small, round yellowish green
fruits, too, are encased in web like calyces. As they are so spectacular
they are best enjoyed in this form. Cut the calyces open like petals
of a flower. Guests can twist out the fruit.
