Categories: Fruits, Desserts 
      Yield: 8 servings 
  
      1 lb Tart green gooseberries           1/2 lb Fromage blanc or quark 
      4 oz Caster sugar (or more)                   -OR- creamy Greek yoghurt 
      5 oz Granulated sugar                  1/2 pt Double cream 
  
  Choose a heavy-based saucepan with a large surface area.  Put the topped 
  and tailed gooseberries into it, still moistened by the water in which they 
  have been rinsed.  Cover and cook over very low heat until the fruit is 
  perfectly tender.  (It does not matter if the berries collapse in cooking 
  here as they will be crushed to a pulp for serving.) 
   
  Crush the cooked fruit with a potato masher and cook for several minutes 
  more, without the lid but just stirring occasionally, until most of the 
  juices have evaporated leaving a thick fruit puree.  Add caster sugar to 
  taste and stir until melted.  Spoon the puree into 8 individual cocotte 
  dishes and leave until cold. 
   
  Beat the fromage blanc, quark or yoghurt into the cream until smoothly 
  mixed then whisk until fairly stiff.  Spoon the creamy mixture over the 
  cold puree and level the tops.  Cover and chill in the freezer for about 45 
  minutes until the cream firms up. 
   
  Dissolve the granulated sugar in 1 tablespoon warm water in a pan placed 
  over low heat.  Then turn the heat up and cook until the sugar carmelises 
  to a rich shade of gold.  Quickly pour the burnt sugar evenly over the 
  chilled creams and set aside for 20 minutes or so until the caramel sets in 
  thin brittle sheets of gold. 
   
  Source: Philippa Davenport in "Country Living" (British), June 1988. Typed 
  for you by Karen Mintzias