Gooseberry Ginger Crunch
|Gingernuts||8 , crushed|
|Butter||1 Ounce, melted (25 Gram)|
|Gooseberries||1 Pound (500 Gram)|
|Caster sugar||4 Ounce (125 Gram)|
|Egg white||1 , stiffly whisked|
|Double cream||10 Fluid Ounce (284 Milliliter)|
|Green food coloring||3 Drop|
Combine the gingcrnut crumbs and butter and leave on one side.
Place the gooseberries and water in a pan, cover and simmer for 15 minutes, until the fruit has pulped.
Sieve or work in an electric blender until smooth.
Stir in the sugar and leave to cool.
Fold the egg white into the gooseberry puree with the whipped cream and food colouring.
Divide half this mixture between glass serving dishes and sprinkle over half the gingcrnut mixture; repeat these layers.
Chill well before serving.