Ingredients
For the filling- 375 ml dry white wine
- 150 g caster sugar
- 1 lemon, juice and rind
- 1 x 3 cm cinnamon sticks
- 300 g gooseberries, topped and tailed
- 450 g cooking apples, peeled and cored
- 25 g cornflour
- 3 tbsp cream sherry
- 17 tbsp thin slices of white bread, crusts removed
- 250 g unsalted butter
- 4 egg yolks
- 40 g caster sugar
- 25 ml dry white wine
- 25 ml cognac
Description
Alan Coxon Partners A Glorious Gooseberry Charlotte With Light And Fluffy Cognac Zabaglione In This Irresistible Dinner Party Dessert
UK TV
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