3 tablespoons cornflour
25 g (1 oz) sugar
225 ml (8 fl oz) fresh milk
15 g (1/2 oz) butter, diced
drop of vanilla essence
225 g (8 oz) gooseberries
50 g (2 oz) icing sugar
150 ml (1/4 pint) fresh whipping cream
grated lemon rind
1. Mix together the cornflour, sugar, milk, butter and vanilla essence. Cook on HIGH for 3 1/2 minutes. Stir after 1 1/2 minutes. Stir well and allow to cool.
2. Place the gooseberries in a bowl with the icing sugar and cook on HIGH for 3 minutes. Puree in a blender.
3. Whip the cream until softly stiff. Fold into the custard with fruit puree. Spoon into individual glasses and decorate with lemon rind.
Timings are for a 600 watt microwave oven