Gooseberry Cream - Eirin Mair Hufennog Gwent
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.
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
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.
cool, spoon the gooseberries, with a little juice,
into six ramekin dishes.
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.
a dessert spoon of Demerara sugar over the top of
with cling film and refrigerate for several hours.
The sugar forms a nice crunchy topping.