Gwent Gooseberry Cream
450g (1lb) Gooseberries
225g (8oz) Double Cream
150g (5oz) Plain Yoghurt
20g (ľoz) Caster Sugar, or to taste
12 tsp Demarara Sugar
1 tsp Icing Sugar
Few drops Vanilla Essence
Remove the tops and tails from the gooseberries.
Poach the goosberries in a saucepan with the caster sugar, keeping them whole
Allow to go cold.
Divide the cold gooseberries into six ramekin dishes.
Whisk the cream and yoghurt together until they form soft peaks.
Fold in the vanilla essence and the icing sugar.
Spoon the mixture on top of the gooseberries.
Sprinkle over a spoonful or two of the demarara sugar.
Cover with cling film and refrigerate for several hours.
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