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Dessert

Gooseberry Shape

A gelatin dessert made with gooseberries, sugar, water, and gelatin, set in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gooseberry Shape

Ingredients

Directions

Prepare

  1. Dissolve the gelatin in ½ cup of water.

  2. Trim the gooseberries and place them in a saucepan with the sugar and ½ cup of water.

Cook the gooseberries

  1. Simmer until the gooseberries are tender.

Set and serve

  1. Add the dissolved gelatin to the gooseberries and pour into a damp mold.

  2. Serve with custard as a pleasant addition.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Gooseberries
Supply tart flavour and acidity, plus natural pectin that adds some body.
Gelatine
Sets the cooked fruit liquid into a firm, sliceable jelly.
Sugar
Adds sweetness and balances the fruit's sharp tartness.

The step that matters

Adding the dissolved gelatin. Gelatine sets only when it is fully dissolved and evenly mixed through the fruit. Lumps or undissolved granules leave soft or streaky patches in the finished jelly, so stir well before pouring into the mold.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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