Gooseberry Cheese
Ingredients
Directions
Prepare the puree
Gather ripe gooseberries and bake them until mashed.
Pass the mash through a fine sieve into a preserving pan.
Cook to a thick cheese
Boil the gooseberry puree gently, adding sugar gradually.
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
- Rough red gooseberries
- Provide the fruit base, along with natural pectin and tartness that help the cheese set.
- Sugar
- Adds sweetness, balances the tartness, and thickens the puree as it concentrates.
The step that matters
Boiling until thickened. Water must evaporate slowly from the puree for the fruit's pectin and the sugar to concentrate and set. Stopping too early leaves the cheese runny, while a gentle boil helps prevent scorching on the base of the pan.
“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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