| 1 | *note: creamy greek yoghurt may also be used instead of fromage blanc or quark. |
| 2 | Choose a heavy-based saucepan with a large surface area. |
| 3 | Put the topped and tailed gooseberries into it, still moistened by the water in which they have been rinsed. |
| 4 | Cover and cook over very low heat until the fruit is perfectly tender. |
| 5 | (it does not matter if the berries collapse in cooking here as they will be crushed to a pulp for serving). |
| 6 | Crush the cooked fruit with a potato masher and cook for several minutes more, without the lid but just stirring occasionally, until most of the juices have evaporated leaving a thick fruit puree. |
| 7 | Add caster sugar to taste and stir until melted. |
| 8 | Spoon the puree into 8 individual cocotte dishes and leave until cold. |
| 9 | Beat the fromage blanc, quark or yoghurt into the cream until smoothly mixed then whisk until fairly stiff. |
| 10 | Spoon the creamy mixture over the cold puree and level the tops. |
| 11 | Cover and chill in the freezer for about 45 minutes until the cream firms up. |
| 12 | Dissolve the granulated sugar in 1 tablespoon warm water in a pan placed over low heat. |
| 13 | Then turn the heat up and cook until the sugar carmelises to a rich shade of gold. |
| 14 | Quickly pour the burnt sugar evenly over the chilled creams and set aside for 20 minutes or so until the caramel sets in thin brittle sheets of gold. |
