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Gooseberry Cream


1 lb gooseberries
pint water
3 tablespoons granulated sugar
Scant 1 oz gelatine
pint double cream
1 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


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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