Serves 6 – 8
450g gooseberries, topped and tailed
75g caster sugar
500g fresh custard
142ml double cream
Heat the gooseberries and sugar into a pan. Simmer until the gooseberries are soft and then allow to cool.
Puree the gooseberries. Pass through a sieve to remove any pips.
Add the custard and mix well.
Whip the double cream. Fold it into the gooseberry mixture.
Chill thoroughly.
