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Gooseberry Cream
Ingredients
1 lb gooseberries
½ pint water
3 tablespoons granulated sugar
Scant 1 oz gelatine
½ pint double cream
1½ tablespoons caster sugar
2-3 drops edible green colouring
For decoration
1 pint lemon jelly
Pistachio nuts, or small diamonds of angelica
6-7 inch diameter cake tin, or charlotte tin
Method
Top and tail the gooseberries and poach them until tender in a syrup made from the water and granulated sugar; then drain and rub fruit through a nylon sieve. Set this purée and ½ pint of the syrup on one side.
Line the mould with the cold but still liquid jelly, decorate the bottom with pistachio nuts (or angelica), setting the decoration in sufficient jelly to cover.
Add half of the reserved syrup to the gelatine, allow it to soak and then dissolve it over gentle heat. Half whip the cream in a bowl, add the fruit puree, remaining syrup, sugar and colouring. Add the melted gelatine, stir gently with the bowl set on ice cubes until cream begins to thicken, then pour it at once into the prepared mould. Leave it to set firm.
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