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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 . . .

A south Wales recipe for poached gooseberries in a rich, creamy individual setting.


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


  • 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