Gooseberry and Gin Custard Sauce
Smooth and rich custard sauce flavoured with gooseberries and gin
Equipment
- Small saucepan
- Hand Blender or small food processor
- Sieve
- Whisk
- Small Bowl
Ingredients
- 100 grams gooseberries
- 1 tbsp water
- 200 grams cream
- 40 grams sugar
- 10 grams gin
- 32 grams egg yolk (about 2 yolks)
Instructions
- In a small saucepan, add the gooseberries and water. Cook for 10-15 minutes until soft and pulpy.
- Blend well with hand blender or food processor and push through a sieve to remove any lumps and seeds.
- In a small saucepan, add the cream and sugar. Heat on a medium heat until the edges start to bubble slightly.
- Turn down to a low heat. In a small bowl, add the egg yolks and add a splash of the hot cream. Whisk immediately and thoroughly. Pour the egg and cream back into the pot and continue whisking. Add in the gin and gooseberry puree and continue whisking.
- Cook for a further 5 minutes on a low heat, whisking constantly until the custard has started to thicken. It is ready if you can dip a spoon into it and it coats the back of the spoon without running off immediately.
- Pour through a sieve into a jug or airtight container.
- Carefully place a piece of cling film directly onto the surface of the custard.
- Allow to cool at room temperature before storing in the fridge.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.