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Gooseberry Cream 2

Newman's picture
  Pureed gooseberries 1⁄2 Pint
  Thick custard 1 Pint
  Caster sugar 2 Tablespoon
  Gelatin 1⁄2 Ounce
  Water 1⁄2 Cup (8 tbs)
  Double cream 1⁄2 Pint

Sieve the fresh gooseberries as in the first recipe and mix with the custard which should be cold.
Add sugar.
Dissolve the gelatine in tepid water, and then heat.
When really hot pour it into the mixture and stir well until it begins to feel tacky.
Now fold in the whipped cream and pour into a mould to set.
Allow at least 2 hours for it to set perfectly.
Gooseberries, particularly when young, blend well with other flavours.
Most people know that elder flowers improve the flavour of gooseberry jelly.
But perhaps the combination of gooseberries with orange has not come your way.
Here is a recipe worth trying.
Fresh dessert gooseberries are ideal, but bottled ones will do very well.

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