Gooseberry burnt creams
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Gooseberry burnt creams
Last updated 6/12/2012 12:45:07 AM. Recipe ID 4785. Report a problem with this recipe.
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      Title: Gooseberry burnt creams
 Categories: Fruits, Desserts
      Yield: 8 Servings
      1 lb Tart green gooseberries
      4 oz Caster sugar (or more)
      5 oz Granulated sugar
    1/2 lb Fromage blanc or quark
           -OR- creamy Greek yoghurt
    1/2 pt Double cream
  Choose a heavy-based saucepan with a large surface area.  Put the
  topped and tailed gooseberries into it, still moistened by the water
  in which they have been rinsed.  Cover and cook over very low heat
  until the fruit is perfectly tender.  (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 potato masher and cook for several
  minutes more, without the lid but just stirring occasionally, until
  most of the juices have evaporated leaving a thick fruit puree.  Add
  caster sugar to taste and stir until melted.  Spoon the puree into 8
  individual cocotte dishes and leave until cold.
  Beat the fromage blanc, quark or yoghurt into the cream until smoothly
  mixed then whisk until fairly stiff.  Spoon the creamy mixture over
  the cold puree and level the tops.  Cover and chill in the freezer
  for about 45 minutes until the cream firms up.
  Dissolve the granulated sugar in 1 tablespoon warm water in a pan
  placed over low heat.  Then turn the heat up and cook until the sugar
  carmelises to a rich shade of gold.  Quickly pour the burnt sugar
  evenly over the chilled creams and set aside for 20 minutes or so
  until the caramel sets in thin brittle sheets of gold.

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Recipe ID 4785 (Apr 03, 2005)

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