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Crunchy Gooseberry Layer

ingredients

serves: 6
125 g gingernut biscuits, crushed
3 Tbsp (40 g) unsalted butter, melted
450 g gooseberries
1 tbsp water
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
284 ml carton double cream, (heavy cream) whipped
2 x 225 g gooseberries

method

1. Mix together the crushed biscuits and melted butter and allow to cool.

2. Place the gooseberries and water in a pan, cover and simmer gently for 10-15 minutes, until soft.

3. Stir in the sugar, then puree until smooth. Leave to cool.

4. Fold the cream into the gooseberry puree and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish.

5. Top with half the biscuit mixture. Repeat to make a few layers.

6. Chill and serve.

What did you think?

20 people have helped to review this recipe. Thankyou!

Just Perfect
posted by Helen Fowler @ 09:58AM, 8/13/07
Very easy to prepare for a picnic with friends. It was very favourably received.
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