3 cups gooseberries, topped and tailed
1/2 cup cane sugar
1/2 cup chilled heavy cream
1/4 cup creme fraiche
1/4 cup superfine sugar
Cook berries and cane sugar for about 5 minutes in nonstick skillet over moderate heat until mixture thickens. Reduce heat and simmer for a minute or two. Mash into coarse puree. Remove from heat. Cover and chill. Whip cream and creme fraiche until soft peaks form. Add superfine sugar and whip until peaks re-form. Fold chilled puree into whipped cream mixture and chill. Serve in sherbet glasses.
*** Attention, wine connoisseurs ***
The primary flavor note in sauvignon blanc, according to experts, is gooseberries. Hardly helpful if you haven’t tasted them. Get yourself some this summer and teach your palate a lesson.
