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Gooseberry Ring

Puddings

Ring of chilled, set, semolina custard with gooseberry puree. Known only from the BFT


Original Receipt from British Food Trust

Gooseberry Ring
Serves: 4

475 ml Milk (3/4 pint)
50 Gram Semolina (2 oz)
40 Gram Caster sugar (1 ½ oz)
1 Lemon, zest only
2 Eggs, separated
425 Gram Gooseberries (15 oz)

Method
Heat the milk, sprinkle in semolina and simmer until thick, add the sugar and lemon zest. Cool, stir in the egg yolks.
Poach the gooseberries in water. Reserve a few for decoration and puree the remainder.
Whisk the egg whites until stiff, fold into the semolina with the gooseberry puree. Pour into a wetted ring mould. Chill and serve with the centre filled with the remaining gooseberries.





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