Ingredients
2 cups gooseberries
200ml cream
25 gm butter
6 tbsp sugar
Method
Melt the butter in a non- stick pan and add the gooseberries and sugar. Cover the saucepan and cook over low heat until the gooseberries are soft and mushy. Remove the gooseberries from the saucepan; beat to a pulp with a wooden spoon. Pass the pulp through a sieve, discarding the skins and pips. Taste the gooseberries, and if too tart, ad some more sugar. Set aside and allow to cool. Whip the cream and gently fold into the gooseberry pulp. Divide equally into small glasses. Chill for at least an hour before serving.
2 cups gooseberries
200ml cream
25 gm butter
6 tbsp sugar
Method
Melt the butter in a non- stick pan and add the gooseberries and sugar. Cover the saucepan and cook over low heat until the gooseberries are soft and mushy. Remove the gooseberries from the saucepan; beat to a pulp with a wooden spoon. Pass the pulp through a sieve, discarding the skins and pips. Taste the gooseberries, and if too tart, ad some more sugar. Set aside and allow to cool. Whip the cream and gently fold into the gooseberry pulp. Divide equally into small glasses. Chill for at least an hour before serving.
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