1 lb (450 g) gooseberries, topped and tailed
1/3 cup (75 g) 3oz castor sugar
2 level tsp (10 ml) gelatine
2 egg yolks
1 1/4 cup (1/2 pint) 300 ml milk
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
20 langue de chats biscuits
1/3 cup (75 g) 3oz castor sugar
2 level tsp (10 ml) gelatine
2 egg yolks
1 1/4 cup (1/2 pint) 300 ml milk
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
20 langue de chats biscuits
method
1. Place the gooseberries in a small saucepan with 60 ml (4 tbsp) water. Cover the pan and simmer until the fruit softens to a pulpy consistency. Puree in a blender, then sieve to remove the pips. Stir in 50 g (2 oz) of the sugar.
2. Spoon 30 ml (2 tbsp) water into a small basin and sprinkle the gelatine over the surface. Allow the gelatine to soak until it has become spongy.
3. Beat the egg yolks with the remaining sugar until light in colour, pour on the warmed milk stirring until evenly blended. Return to the pan and cook over a low heat, stirring all the time, until the custard thickens sufficiently to lightly coat the back of the spoon - do not boil. Remove from the heat and immediately add the soaked gelatine. Stir until dissolved.
4. Pour the custard out into a large bowl and mix in the gooseberry puree, leave to cool. Whip the fresh cream until softly stiff. When the gooseberry mixture is cold, but not set, stir in half the fresh cream.
5. Butter and base-line a 15 cm (6 inch) souffle type non-metal straight sided dish and pour in the gooseberry mixture. Refrigerate to set. When firm turn out on to a flat serving plate.
6. Spread a thin covering of the remaining fresh cream around the edge of the charlotte and spoon the rest into a piping bag fitted with a 1 -cm (1/2 inch) star vegetable nozzle and pipe the cream around the top edge. Just before.serving, arrange the langue de chats carefully around the outside.
2. Spoon 30 ml (2 tbsp) water into a small basin and sprinkle the gelatine over the surface. Allow the gelatine to soak until it has become spongy.
3. Beat the egg yolks with the remaining sugar until light in colour, pour on the warmed milk stirring until evenly blended. Return to the pan and cook over a low heat, stirring all the time, until the custard thickens sufficiently to lightly coat the back of the spoon - do not boil. Remove from the heat and immediately add the soaked gelatine. Stir until dissolved.
4. Pour the custard out into a large bowl and mix in the gooseberry puree, leave to cool. Whip the fresh cream until softly stiff. When the gooseberry mixture is cold, but not set, stir in half the fresh cream.
5. Butter and base-line a 15 cm (6 inch) souffle type non-metal straight sided dish and pour in the gooseberry mixture. Refrigerate to set. When firm turn out on to a flat serving plate.
6. Spread a thin covering of the remaining fresh cream around the edge of the charlotte and spoon the rest into a piping bag fitted with a 1 -cm (1/2 inch) star vegetable nozzle and pipe the cream around the top edge. Just before.serving, arrange the langue de chats carefully around the outside.
serving amount
serves 6
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