Gooseberry Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

During summer months it is a good idea to have several small cans of evaporated milk ready for whisking. Bring small cans to the boil from cold and simmer for 15 minutes. Cool and then refrigerate. They can easily be whipped up and used in a dessert recipe like this one.


  • 450 g/1 lb green gooseberries
  • 100 g/4


Place the washed gooseberries – no need to top and tail them – in a saucepan along with the sugar and 2 tablespoons water. Bring up to the boil, cover and simmer gently for 10 minutes, stirring occasionally, until the gooseberries are quite soft. Meanwhile, sprinkle the gelatine over the water in a