Another recipe from Joe Trivelli, Head Chef at the River Cafe, London
Ingredients
- 400 g gooseberries
- 100 g golden caster sugar
- 150 ml dry white wine
- 1 shot grappa or brandy optional
- 1 lemon
- 300 ml double cream
- 2 egg whites
Servings:
Instructions
- Place the gooseberries in a pan with 40g of the sugar and place on a medium heat. Cook for 8 minutes until softened, then cool.
- Mix another 40g of sugar, the wine, grappa and the grated zest and juice of a lemon together. Once the sugar has more or less dissolved, stir in the cream. Whisk at a medium speed until thick.
- Whisk the egg whites to peaks, in a clean bowl, adding the remaining sugar halfway through. Fold this by hand into the cream, then add the gooseberries. Spoon into 4 glasses and chill in the fridge for a few hours.
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