Home - By Category - Recipe - Fruits Page 5 | Desserts Page 12

Gooseberry Burnt Creams

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GOOSEBERRY BURNT CREAMS
 Categories: Fruits, Desserts
      Yield: 8 Servings
 
      1 lb Tart green gooseberries
      4 oz Caster sugar (or more)
      5 oz Granulated sugar
    1/2 lb Fromage blanc or quark*
    1/2 pt Double cream
 
  *Note: Creamy Greek yoghurt may also be used instead of fromage blanc
  or quark. Choose a heavy-based saucepan with a large surface area.
  Put the topped and tailed gooseberries into it, still moistened by
  the water in which they have been rinsed. Cover and cook over very
  low heat until the fruit is perfectly tender. (It does not matter if
  the berries collapse in cooking here as they will be crushed to a
  pulp for serving.) Crush the cooked fruit with a potato masher and
  cook for several minutes more, without the lid but just stirring
  occasionally, until most of the juices have evaporated leaving a
  thick fruit puree.  Add caster sugar to taste and stir until melted.
  Spoon the puree into 8 individual cocotte dishes and leave until
  cold. Beat the fromage blanc, quark or yoghurt into the cream until
  smoothly mixed then whisk until fairly stiff. Spoon the creamy
  mixture over the cold puree and level the tops. Cover and chill in
  the freezer for about 45 minutes until the cream firms up. Dissolve
  the granulated sugar in 1 tablespoon warm water in a pan placed over
  low heat. Then turn the heat up and cook until the sugar carmelises
  to a rich shade of gold.  Quickly pour the burnt sugar evenly over
  the chilled creams and set aside for 20 minutes or so until the
  caramel sets in thin brittle sheets of gold.
 
MMMMM

Display Recipe for Import.