Gooseberry compote with cream

Name: Gooseberry compote with cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Branches of rosemary; 800 g Gooseberries; 175 g + 2 tablespoons sugar; 1 TABLESPOON Cornstarch; 300 g double cream; 250 g Low-fat curd; 2 TABLESPOONS Lemon juice

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Branches of rosemary
800 g Gooseberries
175 g + 2 tablespoons sugar
1 TABLESPOON Cornstarch
300 g double cream
250 g Low-fat curd
2 TABLESPOONS Lemon juice

Directions

1
Wash the rosemary, shake dry, remove the needles from the twigs and chop very finely. Wash and clean the gooseberries. Bring 175 g sugar, 100 ml water, rosemary and gooseberries to the boil and simmer for about 5 minutes, stirring continuously.
2
Remove 2/3 of the gooseberries from the pot, lightly mash the remaining gooseberries. Stir starch and 2 tablespoons of water until smooth and use to thicken the puree. Add the gooseberries to the puree and stir in. Put in a cool place
3
Lightly whip the double cream, quark, 2 tbsp. sugar and lemon juice with the whisk of the hand mixer. Lay the cooled compote and cream alternately in glasses
4
Waiting time approx. 1 hour