1 lb (450 g) gooseberries, cooked
1 tablespoon lemon juice
1 tablespoon gelatine
2/3 cup (150 ml) 1/4 pt hot water
2 eggs, separated
1/2 cup (100 g) 4 oz sugar
food colouring (optional)
whipped cream, etc., to decorate
1 tablespoon lemon juice
1 tablespoon gelatine
2/3 cup (150 ml) 1/4 pt hot water
2 eggs, separated
1/2 cup (100 g) 4 oz sugar
food colouring (optional)
whipped cream, etc., to decorate
method
1. Sieve the gooseberries to a puree and stir in the lemon juice.
2. Dissolve the gelatine in the water and add to the gooseberry puree.
3. Beat the egg yolks with half the sugar and add to the gooseberry mixture.
4. Whisk the egg whites with the remaining sugar until stiff and fold in the gooseberry mixture.
5. If you like, add a little food colouring.
6. Turn into a serving dish and chill until set. Decorate before serving.
2. Dissolve the gelatine in the water and add to the gooseberry puree.
3. Beat the egg yolks with half the sugar and add to the gooseberry mixture.
4. Whisk the egg whites with the remaining sugar until stiff and fold in the gooseberry mixture.
5. If you like, add a little food colouring.
6. Turn into a serving dish and chill until set. Decorate before serving.
serving amount
serves 6
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