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Gooseberry Cream Crunch   Veg  CD  DP   25mins Plus chilling

Serves      Cold  Vegetarian  Fruit  Dessert  Pudding

 

Ingredients

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

 

Instructions

 

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

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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