Dessert Recipes > Gooseberry Tansy
Starter - Prawn and Asparagus Salad
Main Course - Entrecote Bordelaise
Dessert - Gooseberry Tansy
1/2 cup butter
1/2 cup sugar
2 egg yolks
2/3 cup double/heavy cream, whipped until it forms soft peaks
juice of 1 lemon
(see measure conversions for more information)
- Stir in the sugar and bring to the boil.
- Remove from the heat and allow to cool slightly.
- Add the beaten egg yolks and lightly whipped cream and turn in to a serving dish.
- Sprinkle with the lemon juice and a little extra sugar.
- Serve hot or cold.
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Comment Script
This recipe is part of the June 2007 Recipes Menu
Starter - Prawn and Asparagus Salad
Main Course - Entrecote Bordelaise
Dessert - Gooseberry Tansy
How to make gooseberry tansy:
Gooseberries are in season at this time of year and here is an easy dessert to use them in. Be careful when serving raw egg to vulnerable groups, although the egg will cook a little bit.
Ingredients
1lb gooseberries1/2 cup butter
1/2 cup sugar
2 egg yolks
2/3 cup double/heavy cream, whipped until it forms soft peaks
juice of 1 lemon
(see measure conversions for more information)
Method
- Simmer the gooseberries in the butter until cooked.- Stir in the sugar and bring to the boil.
- Remove from the heat and allow to cool slightly.
- Add the beaten egg yolks and lightly whipped cream and turn in to a serving dish.
- Sprinkle with the lemon juice and a little extra sugar.
- Serve hot or cold.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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