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Title: Gooseberry Burnt Creams
Categories: Five, Desserts, Fruits, Dairy
Yield: 8 Servings

1 lb Tart green gooseberries
4 oz Caster sugar (or more)
5 oz Granulated sugar
1/2 lb Fromage blanc or quark
++OR=+
1/2 lb Creamy Greek yoghurt
1/2 pt Double cream

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.

Source: Philippa Davenport in "Country Living" (British),
June 1988.

Typed for you by Karen Mintzias

From: http://www.recipesource.com

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