Crunchy Gooseberry Whip


1 lb (400g) gooseberries
3 tablespoons
(45 ml) clear honey 10 fl oz
(250 ml) double cream, whipped
1½ oz (40g) butter
3 ozs (75g) wholemeal breadcrumbs
1 or (25g) hazelnuts, chopped and toasted 2 tablespoons
(30 ml) demerara sugar


  1. Place gooseberries in a pan with 1 tablespoon (15 ml) water, cover and cook gently for 15 minutes until soft.
  2. Cool slightly, then puree in a blender or food processor. Sieve to remove tops and tails.
  3. Add honey and leave to cool. Stir in the whipped cream.
  4. Melt butter in frying pan, add the breadcrumbs and fry until golden brown. Leave to cool, then stir in hazelnuts and sugar.
  5. Divide half the gooseberry whip between 4 glasses and cover with half of the crumbs.
  6. Repeat the layers finishing with crumbs. Freezing of this dessert is not recommended.