Directions
Servings: 4 people
Ingredients
- 400 gm Gooseberries, topped and tailed
- 70 gm Sugar Superfine
- 200 ml Heavy Cream
- 1 tbsp Sugar Superfine
- Icing sugar
- 4 Mint sprigs
- 8 Shortbread fingers
Instructions
- In a saucepan combine the 70 gm of sugar with the gooseberrries and heat to a simmer. Simmer until the gooseberries begin to break down, approximately 10 minutes. Set aside to cool.
- Whip the cream and sugar together until stiffened a little. Not to stiff peak stage.
- Remove aa few spoonfuls of the whole gooseberries and set aside while you very lightly mash the remainder just enough to break them up. Return the whole gooseberries to the pan. Fold in the stiffened cream and spoon into 4 serving glasses.
- Chill until ready to serve. Serve with Shortbread fingers or biscuits on the side.
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