GOOSEBERRY SYLLABUB

You can use whatever fortified alcohol you like (it’s optional anyway), and if you don’t have gooseberries just substitute other fruit. Serves 4-6.

280 ml cream
zest & juice of half a lemon
2 tablespoons fine caster sugar
2 tablespoons sherry
one teaspoon brandy
150g gooseberries, ends removed and quartered
1 teaspoon sugar
zest and juice of the other half of the lemon

Combine the first 5 ingredients together in a bowl and whisk to soft peaks.

Transfer to glasses & chill for at least an hour.

Combine the gooseberries with the sugar, and second quantity of zest and juice.

Just before serving, add a spoonful or so of fruit to each glass.

Serve immediately.

 

Recipe courtesy NZ Gardener Garden Diary