Gooseberry Burnt Creams
1 lb Tart green gooseberries 4 oz Caster sugar (or more) 5 oz Granulated sugar 1/2 lb Fromage blanc or quark* 1/2 pt Double cream *Note: Creamy Greek yoghurt may also be used inste...
Ingredients
- 1lbtart green gooseberries
- 4ozcaster sugar (or more)
- 5ozgranulated sugar
- 1/2lbfromage blanc or quark*
- 1/2pt double cream
Directions
- 1
1 lb Tart green gooseberries 4 oz Caster sugar (or more) 5 oz Granulated sugar 1/2 lb Fromage blanc or quark* 1/2 pt Double cream *Note: Cre
- 2
Choose a heavy-based saucepan with a large surface area
- 3
Put the topped and tailed gooseberries into it, still moistened by the water in which they have been rinsed
- 4
Cover and cook over very low heat until the fruit is perfectly tender
- 5
It does not matter if the berries collapse in cooking here as they will be crushed to a pulp for serving.) Crush the cooked fruit with a pot
- 6
Add caster sugar to taste and stir until melted
- 7
Spoon the puree into 8 individual cocotte dishes and leave until cold
- 8
Beat the fromage blanc, quark or yoghurt into the cream until smoothly mixed then whisk until fairly stiff