1 1/2 lbs gooseberries, topped and tailed
4 oz caster sugar
5 fl oz / 2/3 cup dry white wine
2 tsp cornflour
2 tablespoons single (light) cream
Brandy Snaps
Put gooseberries into a saucepan with sugar and
wine. Simmer until
tender. Reserve a few gooseberries for decoration,
then pass
remainder through a sieve to make a puree. In a
fondue pot, blend
cornflour smoothly with cream. Stir in gooseberry
puree, then heat
until smooth and thick, stirring frequently.
Decorate with reserved
gooseberries and serve with brandy snaps.
(Serves
4)