Gooseberry and rosemary compote with curd cream

Name: Gooseberry and rosemary compote with curd cream
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 Branch rosemary; 800 g Gooseberries; 175 g + 2 tablespoons sugar; 1 TABLESPOON Cornstarch; 250 g Fresh cream; 2 TABLESPOONS Lemon juice; 250 g Low-fat curd

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 Branch rosemary
800 g Gooseberries
175 g + 2 tablespoons sugar
1 TABLESPOON Cornstarch
250 g Fresh cream
2 TABLESPOONS Lemon juice
250 g Low-fat curd

Directions

1
Wash the rosemary, dab dry, remove the needles and chop very finely. Wash and clean the gooseberries.
2
Bring the berries, rosemary, 175 g sugar and 100 ml water to the boil and simmer for about 5 minutes, stirring continuously. 2⁄3 Remove gooseberries from the pot.
3
Lightly puree the remaining gooseberries. Stir starch and 2 tablespoons of water until smooth. Stir into the boiling puree and simmer for about 1 minute. Fold in gooseberries. Let the compote cool down, stirring from time to time.
4
Whip the crème fraîche, 2 tablespoons of sugar and lemon juice with the whisks of the mixer and fold into the quark. Lay the compote and quark cream alternately in six glasses and serve.