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Gooseberry Cream Crunch Veg CD DP 25mins Plus chilling Serves 4 Cold Vegetarian Fruit Dessert PuddingIngredients 75g/3oz Gingernut Biscuits, crushed 25g/1oz Butter 275g/10oz Fresh Gooseberries 1 tbsp Water 75g/3oz Caster Sugar 180ml/6fl.oz. Double Cream, whippedInstructions 1. Melt the butter in a saucepan and mix in the biscuit crumbs. Allow to cool.
2. Meanwhile, place the gooseberries and water in a pan, cover and simmer gently for 10-15 minutes until soft. Stir in the sugar then pass through a sieve. Leave to cool.
3. Fold the whipped cream into the gooseberry puree and spoon half the mixture into the base of 4 individual glasses. Top with half the biscuit crumbs then repeat the layers. If possible, chill before serving.
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