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Crunchy Gooseberry Layer
125 g Gingernut biscuits; crushed (4oz)
40 g Butter; melted (1 1/2oz)
2 225 g; (8oz) punnets gooseberries
1 tb Water
125 g Caster sugar; (4oz)
1 284 millilit double cream; whipped ( 1/2 pint)
2 225 g; (8oz) gooseberries
Mix together the biscuit crumbs and melted butter and allow to cool.
Place the gooseberries and water in a pan, cover and simmer gently for
10-15 minutes until soft.
Stir in the sugar then pure‚ until smooth. Leave to cool.
Fold the cream into the gooseberries and spoon half the mixture into the
base of 6 individual glass dishes or 1 large serving dish.
Top with half the biscuit crumbs. Repeat the layers.
Chill and serve.
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