Dessert Recipes > Gooseberry Tansy

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.


1lb gooseberries
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)


- 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.