Gooseberry snow Recipe
- 40g/1½oz unsalted butter, plus extra for greasing
- 500g/1lb 2oz red or green gooseberries, trimmed
- 150g/5½oz caster sugar
- 2 large free-range eggs, whites and yolks separated
- ¼ tsp vanilla extract
- Grease four 150ml/5fl oz ramekins with butter.
- Place 40g/1½oz of the butter, gooseberries and 50g/2oz of the sugar into a pan and heat over a medium heat, stirring regularly, until the butter has melted and the sugar has dissolved.
- Bring the mixture to a simmer and continue to cook for 6-8 minutes, or until the fruit has started to break down. Remove from the heat and set aside to cool for five minutes.
- Preheat the oven to 190C/375F/Gas 5.
- In a bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
- Gradually whisk in the remaining 100g/3½oz of sugar, a little at a time, until the meringue mixture is thick and glossy. Whisk in the vanilla extract until well combined.
- Beat the egg yolks into the cooled gooseberry mixture until well combined.
- Spoon the gooseberry mixture into the prepared ramekins, then gently spoon over the meringue. Transfer the ramekins to a baking tray.
- Place the baking tray into the oven and cook the gooseberry snows for 12-15 minutes, or until the meringue is just set and pale golden-brown. Serve immediately.
