1 lb tart green gooseberries
4 oz caster sugar (or more)
5 oz granulated sugar
1/2 lb fromage blanc or quark*
1/2 pt double cream
A Recipe for
Gooseberry Burnt Creams
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
There is no such thing as a little garlic. |
| A. Baer |
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| George Bernard Shaw (1856-1950) |
This Recipe for Gooseberry Burnt Creams is one of thousands in the Recipes-to-go Dessert Cookbook.
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
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| Ambrose Bierce |
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This is a recipe for Gooseberry Burnt Creams from the recipe cookbook of Recipes-to-go (Dessert)
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Food Tip |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
*Note: Creamy Greek yoghurt may also be used instead of fromage blanc
or quark. Choose a heavy-based saucepan with a large surface area.
Put the topped and tailed gooseberries into it, still moistened by
the water in which they have been rinsed. Cover and cook over very
low heat until the fruit is perfectly tender. (It does not matter if
the berries collapse in cooking here as they will be crushed to a
pulp for serving.) Crush the cooked fruit with a potato masher and
cook for several minutes more, without the lid but just stirring
occasionally, until most of the juices have evaporated leaving a
thick fruit puree. Add caster sugar to taste and stir until melted.
Spoon the puree into 8 individual cocotte dishes and leave until
cold. Beat the fromage blanc, quark or yoghurt into the cream until
smoothly mixed then whisk until fairly stiff. Spoon the creamy
mixture over the cold puree and level the tops. Cover and chill in
the freezer for about 45 minutes until the cream firms up. Dissolve
the granulated sugar in 1 tablespoon warm water in a pan placed over
low heat. Then turn the heat up and cook until the sugar carmelises
to a rich shade of gold. Quickly pour the burnt sugar evenly over
the chilled creams and set aside for 20 minutes or so until the
caramel sets in thin brittle sheets of gold.
Serves: 8
Gooseberry Burnt Creams Recipe brought to you by Recipes To-Go