1 kg (2.2 lb) gooseberries
grated rind and juice of 1/2 lemon
3/4 cup (150 g) sugar
2 tbsp water
6 individual sponge cakes (sponge fingers)
375 ml thick hot custard
175 ml (6 fl oz) fresh double cream (heavy cream)
1/4 cup (25 g) 1 oz flaked browned almonds
grated rind and juice of 1/2 lemon
3/4 cup (150 g) sugar
2 tbsp water
6 individual sponge cakes (sponge fingers)
375 ml thick hot custard
175 ml (6 fl oz) fresh double cream (heavy cream)
1/4 cup (25 g) 1 oz flaked browned almonds
accompaniments
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method
1. Prepare the gooseberries
2. Put with the lemon rind and juice, sugar, and water into a pan and cook gently to a pulp, keeping the pan covered.
3. Slice the sponge cakes, place in a large glass dish and spread with the Gooseberry puree.
4. Cover with the custard and leave to cool.
5. Cover with damp greaseproof paper to prevent a skin forming.
6. Whip the cream until stiff and spread it on the custard.
7. Decorate with the almonds.
8. Chill before serving.
2. Put with the lemon rind and juice, sugar, and water into a pan and cook gently to a pulp, keeping the pan covered.
3. Slice the sponge cakes, place in a large glass dish and spread with the Gooseberry puree.
4. Cover with the custard and leave to cool.
5. Cover with damp greaseproof paper to prevent a skin forming.
6. Whip the cream until stiff and spread it on the custard.
7. Decorate with the almonds.
8. Chill before serving.
serving amount
serves 6
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