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Gooseberry Charlotte

Dessert.Master's picture
  Gooseberries 1 Pound (500 Gram)
  Elderflower heads 2
  Eggs 2
  Yolk 1
  Sugar 1⁄3 Cup (5.33 tbs)
  Gelatin 1 Tablespoon (Soaked In 3 Tablespoons Cold Water)
  Whipping cream 8 Fluid Ounce, whipped (250 Milliliter Carton)
  Langue de chat biscuit 30
  Kiwifruit 1 , peeled and thinly sliced

1. Place the gooseberries in a pan with the elderflower heads tied in muslin if using, and 2 tablespoons water. Cover and cook gently for 10-15 minutes, until soft. Remove the elderflowers and cool slightly.
2. Place in a food processor or blender and work until smooth, then sieve to remove the tops and tails.
3. Place the eggs, egg yolk and sugar in a bowl and whisk with an electric mixer until thick and mousse-like.
4. Heat the gelatine gently until dissolved, then mix into the gooseberry puree.
5. Set aside 2 tablespoons of the cream. Fold the gooseberry mixture into the rest, then fold into the egg mixture.
6. Turn into a greased 18 cm (7 inch) loose-bottomed cake tin and chill for 2 hours, until set.
7. Turn out onto a serving dish, spread the reserved cream round the side and press on the biscuits, overlapping them slightly.

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Gooseberry Charlotte Recipe