Impressive and delicious, yet simple and speedy. Serves 2.
• 225g punnet of gooseberries
• 1-2 tbsp caster sugar (to taste)
• 6 gingernut biscuits
• 2 tbsp butter
• 100g creme fraiche
• 100g mascarpone
Cook the gooseberries in a pan over a low heat with the sugar and 1 tbsp water, for 5-10 minutes, until soft and syrupy (or bake in the oven if you prefer). The mixture may start caramelizing: don't worry at all. I left mine on a few minutes too long, but the caramelized juices resulted in a more intense flavour. Meanwhile, place the gingernut biscuits in a plastic bag, and bash with a rolling pin until crumbled. Melt the butter in the microwave for a few seconds, then add the crumbled gingernuts. Divide between two ramekins. Combine the gooseberries and their syrup with the creme fraiche and mascarpone, and spoon into the ramekins. Serve immediately, or cover and chill for a few hours.