Ingredients
The following ingredients have 4 Servings
- 500 g gooseberries
- 125 g golden caster sugar
- 2 tbsp gin ((optional))
- 300 ml double (heavy) cream
Instruction
- Top and tail the gooseberries by pinching the stem and flower end away. Rinse well.
- Place in a saucepan with sugar and water, cook gently stirring occasionally, until the gooseberries are very soft and tender, about 10 minutes.
- Use a draining spoon and remove a spoonful of the gooseberries and set aside. Purée the remaining gooseberries and then push through a nylon sieve, then stir in the gin if using. Allow to cool.
- Whip the cream until it is just standing in soft peaks, fold in the gooseberry purée. Spoon into glasses. Chill for at least 1 hour or until required.
- Spoon the reserved gooseberries on top just before serving.