Recipe
for :
|
Gwent
Gooseberry Cream - Eirin Mair Hufennog Gwent
|
|
This
recipe has been reproduced with the kind permission
of Owen Jones, a fellow Welshman, and more recipes can
be found on his website . . . welsh-recipes.the-real-way.com
A south Wales recipe for poached gooseberries in a rich,
creamy individual setting.
Ingredients
1
lb gooseberries
3/4 oz castor sugar
8 ozs double cream
6 dessertspoons Demerara sugar
5 ozs. plain yoghurt
A few drops of vanilla essence
1 teaspoon icing sugar
Method
- Poach
the gooseberries in a saucepan with a very little
water and the caster sugar. Keep them whole by poaching
them gently. Add more sugar, if preferred.
- When
cool, spoon the gooseberries, with a little juice,
into six ramekin dishes.
- Beat
the yoghurt and cream together until they form soft
peaks, fold in the vanilla essence and icing sugar
and spoon the mixture on top of the gooseberries.
- Sprinkle
a dessert spoon of Demerara sugar over the top of
each ramekin.
- Cover
with cling film and refrigerate for several hours.
The sugar forms a nice crunchy topping.
Serves
6
Owen
Jones
welsh-recipes.the-real-way.com
|
