125 g gingernut biscuits, crushed
3 Tbsp (40 g) unsalted butter, melted
450 g gooseberries
1 tbsp water
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
284 ml carton double cream, (heavy cream) whipped
2 x 225 g gooseberries
3 Tbsp (40 g) unsalted butter, melted
450 g gooseberries
1 tbsp water
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
284 ml carton double cream, (heavy cream) whipped
2 x 225 g gooseberries
method
1. Mix together the crushed biscuits and melted butter and allow to cool.
2. Place the gooseberries and water in a pan, cover and simmer gently for 10-15 minutes, until soft.
3. Stir in the sugar, then puree until smooth. Leave to cool.
4. Fold the cream into the gooseberry puree and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish.
5. Top with half the biscuit mixture. Repeat to make a few layers.
6. Chill and serve.
2. Place the gooseberries and water in a pan, cover and simmer gently for 10-15 minutes, until soft.
3. Stir in the sugar, then puree until smooth. Leave to cool.
4. Fold the cream into the gooseberry puree and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish.
5. Top with half the biscuit mixture. Repeat to make a few layers.
6. Chill and serve.
serving amount
serves: 6
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