MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 8 servings
       1 lb Tart green gooseberries
       4 oz Caster sugar (or more)
       5 oz Granulated sugar
     1/2 lb Fromage blanc or quark
            -OR- creamy Greek yoghurt
     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