Stewed Cape Gooseberries With Vanilla Custard
Prep. : 20 Mins
Cook : 30 Mins
Total Time :
50 mins
Cuisine : Fusion
Servings :
For the Custard
Milk – 2 cups
Sugar- 1/4th cup
Cornflour – 2 Tbsp
Milk for the cornflour- 1/4th cup
Salt – a pinch
Good quality Food Colour – a few drops
Vanilla pod- 1 (you may use 1 Tsp of regular vanilla essence)
For the Gooseberries compote
Cape Gooseberries – 10-12
Sugar – 2 tbsp
Water- 1/4 th cup
For garnish
Mint sprigs
- Bring milk to a boil along with the vanilla pod. In a separate bowl take about 1/4 th cup of cold milk, add cornflour, salt and food color to it and mix well. Add this slowly to the boiling milk & keep stirring till the milk thickens & develops the custard consistency.
- Take it off the flame & let it cool completely.
- In a separate sauce pan, melt some sugar, add washed gooseberries and water. Let it cook till really soft but not mushy. Let it cool.
- Pour the custard into a desert bowl & add the softened gooseberries. Chill in the refrigerator and serve garnished with a spring of mint.
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