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A creamy mid-summer dessert.
Ingredients
1 lb. fresh gooseberries, topped and tailed
2-4 oz caster sugar
2 tablespoons water
1 teaspoon elderflower cordial (optional)
¼ pint double cream
2 ½ fl.oz natural yoghurt
Method
Put the gooseberries into a saucepan with sugar and water.
Cover and cook gently until the gooseberries are soft.
Remove from the heat and allow to cool. Rub the fruit through a sieve or puree in a food processor and then sieve to remove the seeds.
Stir in the elderflower cordial if desired. Whip the cream to a floppy consistency.
Stir the yoghurt into the cold gooseberry puree and lastly fold in the cream.
Spoon into 4 individual sundae dishes and serve with crisp sweet biscuits or sponge biscuits.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.