Next up: Gooseberry Mess. I was a bit dubious and considered it as an experiment but it was lovely!
150g gooseberries, topped and tailed
2tbsp caster sugar
300ml whipping cream
Rinse the gooseberries well and put them in a saucepan with the caster sugar.
Heat gently on a low heat until they become soft and pulpy. Stir regularly so that the sugar doesn’t burn.
Set aside to cool and then refrigerate.
Whip the cream until it forms soft peaks and then refrigerate.
When ready to serve, swirl the gooseberry mixture into the cream.
Break the meringues into a bowl...
...and mix everything together.
Post a Comment