450 grams gooseberries topped and tailed
3 tablespoons of water
100 grams castor sugar
300 ml whipping cream
Few drops of green food colouring
METHOD
Place the gooseberries in a saucepan with the water and
bring it to a boil and then simmer gently for 10-15 minutes or until the
gooseberries are soft. Sieve in a bowl stir in the castor sugar mix well and
leave to cool for about half an hour.
In a large bowl whip the whipping cream until it forms soft
peaks and fold it into the cooling gooseberry puree. Spoon into individual glasses
and keep in refrigerator to chill. Serve chilled.
