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Recipe: Crunchy Gooseberry Layer
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4 oz gingernut biscuits, crushed
1 ½ oz butter, melted
8 oz gooseberries
1 tbsp water
4 oz caster sugar
1/2 pint double cream, whipped
Mix together the biscuit crumbs and melted butter and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Fold the cream into the gooseberries and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish. Top with half the biscuit crumbs. Repeat the layers. Chill and serve. Serves: 6
1 ½ oz butter, melted
8 oz gooseberries
1 tbsp water
4 oz caster sugar
1/2 pint double cream, whipped
Mix together the biscuit crumbs and melted butter and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Fold the cream into the gooseberries and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish. Top with half the biscuit crumbs. Repeat the layers. Chill and serve. Serves: 6
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