Gooseberries in Saffron Custard - Horfield and District Allotments
www.horfieldanddistrictallotments.co.uk
A recipe from Stephen Markwick This recipe originated from the Carved Angel in Dartmouth where Stephen Markwick worked with Joyce Molyneux. Red gooseberries are particularly good. The saffron custard...
Ingredients
- 225g gooseberries
- 50 g castor sugar
- 1 tblsp. elderflower cordial (optional)
- 6 large egg yolks
- 600 ml single cream
- 75g clear honey
- a pinch of saffron filaments
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