Chocolate Gooseberry Flan Recipe

525 g/1 large can of gooseberries
15 ml/1 tbsp powdered gelatin

45 ml/3 tbsp water
15 ml/1 tbsp cornflour (cornstarch)

150 ml milk
20 ml/4 tsp caster (superfine) sugar

A few drops of green food coloring

300 ml double (heavy) cream
1 Chocolate Flan Case, baked

Method:

Puree the gooseberries with their juice in a blender or food processor. Sprinkle the gelatin over the water in a small bowl and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatin has completely dissolved. Blend the cornflour with a little of the milk and the sugar in a saucepan. Stir in the remaining milk. Bring to the boil and cook for 2 minutes, stirring all the time. Stir in the gooseberry puree, the
gelatin and a few drops of green food coloring. Leave until cold and on the point of setting. Whip the cream. Fold half into the gooseberry mixture and spoon into the flan case (pie shell). Chill until set. Decorate with swirls of the remaining whipped cream before serving.