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Gooseberry Cream 2 Recipe
|Pureed gooseberries||1⁄2 Pint|
|Thick custard||1 Pint|
|Caster sugar||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Double cream||1⁄2 Pint|
Serving size: Complete recipe
Calories 1972 Calories from Fat 1262
% Daily Value*
Total Fat 140 g215.9%
Saturated Fat 11.1 g55.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 30.2 mg1.3%
Total Carbohydrates 150 g50%
Dietary Fiber 10.3 g41.4%
Sugars 84.2 g
Protein 18 g35.7%
Vitamin A 13.9% Vitamin C 110.8%
Calcium 6.8% Iron 5%
*Based on a 2000 Calorie diet
Dissolve the gelatine in tepid water, and then heat.
When really hot pour it into the mixture and stir well until it begins to feel tacky.
Now fold in the whipped cream and pour into a mould to set.
Allow at least 2 hours for it to set perfectly.
Gooseberries, particularly when young, blend well with other flavours.
Most people know that elder flowers improve the flavour of gooseberry jelly.
But perhaps the combination of gooseberries with orange has not come your way.
Here is a recipe worth trying.
Fresh dessert gooseberries are ideal, but bottled ones will do very well.