Gooseberry compote with almond mascarpone | Sainsbury`s Magazine
Gooseberry compote with almond mascarpone
Ingredients
- 600g gooseberries, topped
- 75g caster sugar
- juice of ½ orange, to taste
- 50g whole blanched almonds
- 1 x 250g tub mascarpone
- 1-2 tbsp icing sugar
- 3-4 tbsp milk
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