*  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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