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Gooseberry parfait with raspberries

Gooseberry parfait with raspberries

For 6 people:

Preparation:20 minutes

Freezing:at least 2 hours (ice cream maker recommended)

300g currants

100g raspberries

200g icing sugar

200 g fresh cream

For decoration:

100g gooseberries

50g raspberries

Extract juice from currants and raspberries:wash fruit

(in clusters). Heat them gently

in a small saucepan with about 1/2 glass of water. Squeeze fruit with

the back of a spoon. After 5 minutes of cooking,

pour through a sieve, let drain

clear juice.

Add the icing sugar. Let the mixture cool

completely. Then add the fresh cream.

Note:cream should be incorporated as is, if available

of a refrigerator ice cream maker that will whip it

while freezing.

Otherwise it is better to beat it before incorporating.

Freeze.

To serve, simply unmold onto a platter

covered with a paper lace doily, or if one

prefers to distribute in sections.

Decorate as desired with fresh currants and raspberries.