This recipe has been sent in by Emma and Steve from the George Inn. They use their own gooseberries, when in season, and it’s absolutely delicious. Check back to see more Georgie Porgie recipes.
Prep Time :- about 10 minutes, Cooking time about 2 minutes
Serves :- 4 (ish)
- 1 Orange
- 50g Caster sugar
- 150ml Double Cream
- 350 g Gooseberries
- 15g Icing Sugar
Chopping Board, sharp knife, saucepan, wooden spoon, sieve, citrus juicer, whisk, tablespoon and finally,the hardest to find item – spare wineglasses.
Georgie Porgie says :-
Squeeze the juice from the orange. Top and tail the gooseberries and place in the saucepan with the sugar and orange juice. Put the pan over a low to medium heat and
slowly bring the fruit to a gentle simmer. Cook, stirring carefully and only occasionally with the wooden spoon, until the gooseberries are completely tender. Whilst still warm sieve in to bowl, and put it in the fridge to cool completely. Put the cream in the other bowl with the icing sugar and whip until it forms soft peaks.
Serve it layered in a wine glass – spoon into each glass a layer of gooseberry; a layer of whipped cream, another layer of gooseberry and a final topping of whipped cream.
We serve it at the George with our home made shortbread.