Gooseberry Cheese
Ingredients
Directions
Prepare the puree
Mash the gooseberries until they are a perfect puree.
Pass the puree through a fine sieve.
Cook to a thick cheese
Put the puree into a preserving pan and boil gently.
Add sugar gradually, 3 ounces at a time, for every pound of gooseberries.
Continue boiling for several hours until thickened.
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
- Ripe red gooseberries
- Provide the fruit body, natural pectin and acidity that help the mixture set as it thickens.
- Sugar
- Sweetens the fruit and, as water evaporates during boiling, helps the puree thicken and keep.
The step that matters
Continue boiling until thickened. Water must evaporate until sugar and fruit solids reach a concentration that sets firmly. Stopping early leaves a runny cheese that may spoil sooner.
“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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