Ingredients
50g/ 1lb red gooseberries
75g/ 3oz caster sugar
500g tub fresh custard,
chilled (or make your own in advance)
150ml double cream
Method
Wash gooseberries and then
place them in a large pan with the caster sugar.
Heat until sugar dissolves
and gooseberries are soft and pulpy.
Whizz in a blender until
you have a mushy liquid.
Pass this through a sieve.
Discard pips, stalks, etc. You should be left with a lovely smooth sauce.
Allow to cool thoroughly
and then chill.
Mix chilled gooseberry
sauce with the custard, swirling both together. Then chill again.
Whip cream and re-chill.
Add a small amount of gooseberry mixture to the cream to loosen it.
Then mix all together, folding the cream in to keep it light.
Either serve in one large
bowl or spoon into glasses and
serve with biscuits.
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