Gooseberry Burnt Creams

* Exported from MasterCook *

GOOSEBERRY BURNT CREAMS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Tart green gooseberries
4 oz Caster sugar (or more)
5 oz Granulated sugar
1/2 lb Fromage blanc or quark*
1/2 pt Double cream

*Note: Creamy Greek yoghurt may also be used instead
of fromage blanc or quark. 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.



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