For the Gooseberry Purée

Name: For the Gooseberry Purée
Cuisine: Europe
Ingredients: 7.5 kg (16.5 lbs.) gooseberries; 1.5 kg reserved gooseberry juice; 15 g Gellan F; 900 g fructose; 3 kg reserved gooseberry juice; 1.5 kg reserved gooseberry fluid gel; 2 kg reserved (Rocket-reduced) gooseberry juice

Preparation info

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

To Make the Gooseberry Juice

7.5 kg (16.5 lbs.) gooseberries
900 g f

Europe
Sauce
Vegan
Gluten-free

Method

Gently squash the gooseberries with your hands and combine with the fructose. Allow to macerate for an hour.

Transfer the gooseberries to a pot and heat to 160°F (70°C), stirring regularly. Hold at this temperature for 30 minutes, tasting regularly for the desired level of tartness. (You may need to do this in two batches.)

Remove from the heat and pa