GOOSEBERRY FOOL RECIPE | BBC GOOD FOOD
Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party
Provided by Good Food team
Categories Dessert, Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
- Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.
Nutrition Facts : Calories 388 calories, FatContent 32.2 grams fat, SaturatedFatContent 20.1 grams saturated fat, CarbohydrateContent 19.8 grams carbohydrates, SugarContent 19.5 grams sugar, FiberContent 2 grams fiber, ProteinContent 4.3 grams protein, SodiumContent 0.1 milligram of sodium
EASY CREAM CHEESE DANISH
This quick and easy cream cheese danish is made with store-bought crescent roll dough and takes less than 30 minutes to make from start to finish.
Provided by hassan zaou
Categories DESSERT
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 24 Danish
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 ℉.
- Set aside 2 baking sheets lined with parchment paper.
- Cream the cream cheese, granulated sugar, and almond extract together in a medium bowl with a handheld electric mixer on medium-high speed until creamy. Set it aside.
- To produce an egg wash, whisk together the egg and water in a small mixing basin with a fork. Set it aside.
- Only one package of crescent rolls should be opened and removed from the tube. Keep them in the long cylinder shape and set them on the cutting board rather than unrolling them.
- Cut the long cylinder into 12 equal pieces with a sharp knife.
- Flatten each round round in the middle with your fingers and thumb.
- Place individual circular 2 inches apart on the prepared baking sheet.
- Paint the egg wash around the borders and sides of the dough circular with a pastry brush.
- Spoon a little quantity of cream cheese filling into the center of the crescent dough with a small spoon.
- Place 2 cherries on top of the cream cheese filling using a tiny spoon.
- Bake for 12 to 14 minutes, or until golden brown around the edges. Allow 5 minutes for the danishes to cool before drizzling with glaze.
- Whisk together the powdered sugar and milk in a small bowl until no lumps remain. Drizzle the glaze over each danish lightly. A few sliced almonds can be used to decorate the danish.
- Repeat with the second tube of crescent rolls.
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