450 g (1 lb) gooseberries, topped and tailed
90 ml (6 tbsp) thick honey
150 ml (1/4 pint) water; plus 30 ml (2 tbsp)
10 ml (2 tsp) powdered gelatine
green food colouring (optional)
150 g (5 oz) carton hazelnut yogurt
90 ml (6 tbsp) thick honey
150 ml (1/4 pint) water; plus 30 ml (2 tbsp)
10 ml (2 tsp) powdered gelatine
green food colouring (optional)
150 g (5 oz) carton hazelnut yogurt
method
1. Cook the gooseberries gently with the honey in 150 ml (1/4 pint) water in a covered pan until soft.
2. Meanwhile, soak the gelatine in the remaining water in a bowl over hot water.
3. While still warm, puree the fruit and juices with the soaked gelatine in a blender. Sieve to remove all the seeds, add a drop of food colouring (if wished) to tint a pale green and then cool.
4. Fold the yogurt through the cooled fruit puree. Turn into four individual glass dishes, refrigerate to set.
2. Meanwhile, soak the gelatine in the remaining water in a bowl over hot water.
3. While still warm, puree the fruit and juices with the soaked gelatine in a blender. Sieve to remove all the seeds, add a drop of food colouring (if wished) to tint a pale green and then cool.
4. Fold the yogurt through the cooled fruit puree. Turn into four individual glass dishes, refrigerate to set.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
