Hazelnut and Gooseberry Recipe

Hazelnut and Gooseberry Recipe

Ingredients : Serves 4

450 g/1 lb gooseberries
75 g/3 oz caster (superfine) sugar

15 ml/1 tbsp custard powder
300 ml/0.5 pt milk
150 ml/0.25 pt hazelnut (filbert) yoghurt
25 g/1 oz hazelnuts, chopped

Shortbread biscuits (cookies), to serve

Method :

Cook the gooseberries with 50 g/2 oz of the sugar and a little water for about 15 minutes until soft, then puree in a food processor or blender. Mix the custard powder with the remaining sugar and a little of the milk. Bring the remaining milk to the boil, pour on to the custard mixture then return to the heat and stir until the custard boils and thickens. Leave to cool. Mix together the custard, gooseberry puree and hazelnut yoghurt, pour into individual glasses and decorate with the chopped hazelnuts. Serve with shortbread biscuits.

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