Next up: Gooseberry Mess. I was a bit
dubious and considered it as an experiment but it was lovely!
Ingredients
150g gooseberries, topped and tailed
2tbsp caster sugar
300ml whipping cream
3 meringues
Serves 3-4
Method
Rinse the gooseberries well and put them in a
saucepan with the caster sugar.
Heat gently on a low heat until they become
soft and pulpy. Stir regularly so that the sugar doesn’t burn.
Set aside to cool and then refrigerate.
Whip the cream until it forms soft peaks and
then refrigerate.
When ready to serve, swirl the gooseberry
mixture into the cream.
Break the meringues into a bowl...
...and mix
everything together.
No comments:
Post a Comment