You have to have the cream with this or else you won’t like it — it’s the cream reacting with the coffee that makes it work. This recipe came about when I accidentally dropped some coffee grounds into some gooseberries. Now I pretend that it was an inspiration!
Place caster sugar, coffee and water in a wide, shallow pan and bring to the boil, stirring to dissolve sugar. Add gooseberries, turn the heat to medium, then cook until the first gooseberries burst, gently shaking the pan from time to time. Leave to cool.
Place nuts and icing sugar in a food processor and whizz to a fine powder. Add
To serve, spoon gooseberries and syrup into
© 2003 Peter Gordon. All rights reserved.