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Essential British Free Range Semi Skimmed Milk 2 pints1.136litre
1.136litreItem price
£1.25Price per unit
£1.11/litreThese tart gooseberry compote desserts are easy to make – and can be frozen, meaning you can serve even when fruits are out of season.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6-8 minutes). Crush with the back of a fork and set aside to cool.
Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along. When almost all of the sugar has completely melted (it may take a while so be patient and don’t stir it), add the oats; stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).
Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.
Gooseberries are only in season for a short time, so make double the compote and freeze to eat later in the year.
Typical values per serving when made using specific products in recipe
Energy | 2,008kJ/ 482kcals |
---|---|
Fat | 31g |
Saturated Fat | 19g |
Carbohydrates | 42g |
Sugars | 30g |
Fibre | 2.8g |
Protein | 6.9g |
Salt | 0.2g |
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£7.62/100g