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Gooseberry Cream Crunch   Veg  CD  DP   25mins Plus chilling

Serves      Cold  Vegetarian  Fruit  Dessert  Pudding



75g/3oz Gingernut Biscuits, crushed

25g/1oz Butter

275g/10oz Fresh Gooseberries

1 tbsp Water

75g/3oz Caster Sugar

180ml/6fl.oz. Double Cream, whipped




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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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