A gooseberry burnt cream is a classic English dessert that is made with gooseberries, cream, and sugar. The gooseberries are cooked until they are soft and then pureed. The cream is then added and the mixture is cooked until it thickens. The sugar is then added and the mixture is cooked until it caramelizes.
Choose a heavy-based saucepan with a large surface area.
Put the toppedand tailed gooseberries into it, still moistened by the water in which theyhave been rinsed.
Cover and cook over very low heat until the fruit isperfectly tender.
(It does not matter if the berries collapse in cookinghere as they will be crushed to a pulp for serving.
)Crush the cooked fruit with a potato masher and cook for several minutesmore, without the lid but just stirring occasionally, until most of thejuices have evaporated leaving a thick fruit puree.
Add caster sugar totaste and stir until melted.
Spoon the puree into 8 individual cocottedishes and leave until cold.
Beat the fromage blanc, quark or yoghurt into the cream until smoothlymixed then whisk until fairly stiff.
Spoon the creamy mixture over thecold puree and level the tops.
Cover and chill in the freezer for about 45minutes until the cream firms up.
Dissolve the granulated sugar in 1 tablespoon warm water in a pan placedover low heat.
Then turn the heat up and cook until the sugar carmelisesto a rich shade of gold.
Quickly pour the burnt sugar evenly over thechilled creams and set aside for 20 minutes or so until the caramel sets inthin brittle sheets of gold.
Source: Philippa Davenport in Country Living (British), June 1988.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Choose a heavy-based saucepan with a large surface area.
Put the toppedand tailed gooseberries into it, still moistened by the water in which theyhave been rinsed.
Cover and cook over very low heat until the fruit isperfectly tender.
(It does not matter if the berries collapse in cookinghere as they will be crushed to a pulp for serving.
)Crush the cooked fruit with a potato masher and cook for several minutesmore, without the lid but just stirring occasionally, until most of thejuices have evaporated leaving a thick fruit puree.
Add caster sugar totaste and stir until melted.
Spoon the puree into 8 individual cocottedishes and leave until cold.
Beat the fromage blanc, quark or yoghurt into the cream until smoothlymixed then whisk until fairly stiff.
Spoon the creamy mixture over thecold puree and level the tops.
Cover and chill in the freezer for about 45minutes until the cream firms up.
Dissolve the granulated sugar in 1 tablespoon warm water in a pan placedover low heat.
Then turn the heat up and cook until the sugar carmelisesto a rich shade of gold.
Quickly pour the burnt sugar evenly over thechilled creams and set aside for 20 minutes or so until the caramel sets inthin brittle sheets of gold.
Source: Philippa Davenport in Country Living (British), June 1988.
Typedfor you by Karen Mintzias .
