1 lb (450 g) gooseberries, topped and tailed
2 tbsp (30 ml) clear honey
2 - 4 level tbsp (30 - 60 ml) caster sugar (superfine granulated)
20 ml (4 level tsp) gelatine
142 g (5 oz) natural yogurt
green food colouring
soft sponge fingers to serve
2 tbsp (30 ml) clear honey
2 - 4 level tbsp (30 - 60 ml) caster sugar (superfine granulated)
20 ml (4 level tsp) gelatine
142 g (5 oz) natural yogurt
green food colouring
soft sponge fingers to serve
accompaniments
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method
1. Place the gooseberries in a saucepan with 250 ml (1/2 pint) water. Cover the pan and cook gently until the fruit is soft.
2. Puree in a blender and press through a sieve to remove seeds. Return to the pan with the honey and sugar. Bring to the boil.
3. Meanwhile, in a small basin, sprinkle the gelatine over 60 ml (4 tbsp) water. When the gelatine has swollen, stir into the hot pureed gooseberries until dissolved. Leave to cool.
4. When the gooseberry mixture is beginning to set, fold in the yogurt. Add a few drops of edible green colouring if necessary.
5. Divide between six stemmed glasses. Refrigerate to set. Serve with sponge fingers
2. Puree in a blender and press through a sieve to remove seeds. Return to the pan with the honey and sugar. Bring to the boil.
3. Meanwhile, in a small basin, sprinkle the gelatine over 60 ml (4 tbsp) water. When the gelatine has swollen, stir into the hot pureed gooseberries until dissolved. Leave to cool.
4. When the gooseberry mixture is beginning to set, fold in the yogurt. Add a few drops of edible green colouring if necessary.
5. Divide between six stemmed glasses. Refrigerate to set. Serve with sponge fingers
serving amount
serves 6
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