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
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.
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.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
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.
