Gloucester Gooseberry Mould

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1½lb gooseberries
  • ½oz gelatine
  • Sugar to taste
  • ½ pint Water


    Soak the gelatine for one hour in quarter pint water. Cook the fruit in the rest of the water until tender. Add the sugar and dissolve. Bring fruit again to the boil, stirring all the time. Beat in the softened gelatine and when quite dissolved, turn the mixture into a wetted mould or basin and leave to set. Turn on to a plate and serve with cream.