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Ingredientes
- 1 1/2 lb Gooseberries, topped and tailed
- 4 ounce Caster (granulated) sugar
- 2/3 c. Dry white wine
- 2 tsp Cornflour (cornstarch)
- 2 Tbsp. Single (light) cream Brandy snaps
Direcciones
- Put gooseberries into a saucepan with sugar and wine. Simmer till 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 till smooth and thick, stirring frequently. Decorate with reserved gooseberries and serve with brandy snaps. (Serves 4)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 379mg | 11% |
| Total Carbs 19.29g | 5% |
| Dietary Fiber 7.4g | 25% |
| Sugars 0.32g | 0% |
| Protein 1.64g | 3% |
