Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Tart green gooseberries 1/2 lb Fromage blanc or quark
4 oz Caster sugar (or more) -OR- creamy Greek yoghurt
5 oz Granulated sugar 1/2 pt Double cream

Choose a heavy-based saucepan with a large surface area. Put the topped
and tailed gooseberries into it, still moistened by the water in which they
have been rinsed. Cover and cook over very low heat until the fruit is
perfectly tender. (It does not matter if the berries collapse in cooking
here as they will be crushed to a pulp for serving.)

Crush the cooked fruit with a potato masher and cook for several minutes
more, without the lid but just stirring occasionally, until most of the
juices have evaporated leaving a thick fruit puree. Add caster sugar to
taste and stir until melted. Spoon the puree into 8 individual cocotte
dishes and leave until cold.

Beat the fromage blanc, quark or yoghurt into the cream until smoothly
mixed then whisk until fairly stiff. Spoon the creamy mixture over the
cold puree and level the tops. Cover and chill in the freezer for about 45
minutes until the cream firms up.

Dissolve the granulated sugar in 1 tablespoon warm water in a pan placed
over low heat. Then turn the heat up and cook until the sugar carmelises
to a rich shade of gold. Quickly pour the burnt sugar evenly over the
chilled creams and set aside for 20 minutes or so until the caramel sets in
thin brittle sheets of gold.

Source: Philippa Davenport in "Country Living" (British), June 1988. Typed
for you by Karen Mintzias

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