(viscous fruit dish- served warm or cold)


2 tablespoons potato starch
1 3⁄4 cup water
3 1⁄4 cup fresh raspberries or gooseberries + extra for decorating
1⁄2 cup superfine sugar
juice from 1⁄2 lemon
1⁄2 cup heavy cream for whipped cream

Mix potato starch with half of the water. Boil remaining water in sauce pan and slowly mix the boiled water with water/starch mixture. Bring to a boil again and cook for several minutes until the liquid thickens. Mix continuously with a wooden spoon.

Mix berries and sugar in blender. If using raspberries, add lemon juice. If using gooseberries, add 1 teaspoon vanilla extract. Blend gently leaving some pulp. Add fruit to the thickened water and boil again for about 1 minute. Cool and serve with additional fruit and whipped cream.