Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream)
Eirin Mair Hufennog Gwent (Gwent Gooseberries and Cream) is a classic Cymric (Welsh) dessert dish of stewed gooseberries topped with cream and sugar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gwent Gooseberries and Cream (Eirin Mair Hufennog Gwent).
500g eirin mair
25g siwgwr mân
250ml hufen dwbwl
150ml iogwrt plaen
ychydig ddafnau o fhinflas fanila
1 llwy de o siwgwr eisin
6 llwy bwdin o siwgwr Demerara
Dull:
Ychwanegwch yr eirin mair i sosban gyda ychydig iawn o ddwr a'r siwgwr mân. Coginiwch yn ysgafn, fel bod y frwythau y feddal on dal yn gyfa (tua 12 munud). Tynnwch oddi ar y gwres yna gadewch o'r neilltu i oeri.
Pan yn oer rhannwch yr eirin mair (gyda ychydig o'u sudd) rhwnch chwe desgil 'ramekin'. Cyfunwch yr hufen a'r iogwrt gan eu curo nes eu bod yn furfio copaon meddal cyn curo'r rhinflas fanila a'r siwgwr eisin i fewn. Defnyddiwch y gymysgfa i orchuddio'r eirin mair yna sgeintiwch llwy bwdin o siwgwr Demerara am ben yr hufen. Trosglwyddwch y ddesglau i oergell ac oerwch am o leiaf dwy awr cyn gweini.
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English Translation
Ingredients:
500g gooseberries
25g caster sugar
250ml double cream
150ml plain yoghurt
a few drops of vanilla extract
1 tsp icing sugar
6 dessert spoons Demerara sugar
Method:
Add the gooseberries to a small pan along with just a little water and the caster sugar. Poach gently, so that the fruit are soft but still remain whole (about 12 minutes). Take off the heat and set aside until cold.
When the fruit are cold divide the gooseberries (and a little of their juice) between six ramekin dishes. Combine the cream and yoghurt in a bowl and beat until the mixture forms soft peaks then beat in the vanilla extract and the icing sugar until thoroughly incorporated. Use this mixture to cover the gooseberries in the ramekins then scatter a dessert spoon of Demerara sugar over each dish. Transfer the dishes to a refrigerator and chill for at least two hours before serving.
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