Opies luxury rhubarb & redcurrant compote
£2.49 (£6.23 per kg)
|Typical values||per 100g||per 100g|
Preparation & Storage
- Individual Gooseberry Cheesecake (serves 4) 14 ginger nut biscuits 15g butter (melted) 35g icing sugar 320g mascarpone 400g/ 1 jar Gooseberry compote Crush the biscuits and mix with the melted butter, then divide between four glasses (wine glasses are best). Mix the icing sugar into the mascarpone, and then divide and add to the top of the biscuit mix. Finally divide the jar of gooseberry compote and gently place it on top of the mascarpone. Chill before serving.
Store in a cool dry place refrigerate after opening and consume within 7 days.
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