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Honeyed Gooseberry Dessert

ingredients

serves 4
350 g (12 oz) gooseberries, topped and tailed
3/4 cup (150 g) light brown sugar
2 level tsp (10 ml) arrowroot
grated rind and juice of 1 lemon
75 ml (5 level tbsp) honey
568 ml (1 pint) milk
2 oz (50 g) semolina

method

1. Simmer the gooseberries gently in a covered pan with 75 g (3 oz) sugar and 90 ml (6 tbsp) water. When soft but still whole, strain off the liquid and reserve. Set the berries aside.

2. In the saucepan, blend the arrowroot to a smooth paste with 1 5 ml (1 tbsp) lemon juice and the honey. Add the strained gooseberry juice and bring to the boil, stirring. Cook until clear. Cool in a bowl.

3. Wash the pan, bring milk nearly to the boil, sprinkle on the semolina, lemon rind and remaining sugar.

4. Cook for about 10 minutes until thickened. Stir in 60 ml (4 tbsp) cooled gooseberry juice.

5. Layer the gooseberries and cool semolina in four glasses, finishing with gooseberries.

6. Spoon over the rest of the gooseberry juice. Chill before serving.

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