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20 December 2012,01:10 by

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Serves :

Preparation Time :
45 minutes

Preparation Method :

  • Put the gooseberries in a saucepan with the sugar and water. Cook gently, covered, until the fruit is soft.
  • Puree in a blender or food processor, then push through a nylon sieve and leave until cool.
  • Sprinkle the gelatine in cold water in a small bowl and leave to soak for 2-3 minutes.
  • Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then stir into the gooseberry puree with the yogurt.
  • Whisk the egg whites until stiff but not dry. Fold into the puree.
  • Pour into a rigid freezer container and freeze for about 2 1/2 hours or until almost frozen.
  • Remove from the freezer and beat or whisk well, or blend in a food processor. Return to the freezer and freeze for at least 4 hours, until firm.
  • Before serving, transfer to the refrigerator for about 30 minutes to soften slightly.


  • 700 grams fresh or frozen gooseberries, topped and tailed
  • 100 grams granulated sugar
  • 15 ml gelatine
  • 300 grams natural yogurt
  • 2 egg whites

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