Cream Gooseberry
A sophisticated molded dessert that transforms tart red gooseberries into a smooth, creamy delight. This traditional recipe combines a rich gooseberry purée—sweetened and brightened with lemon—with a milk-based gelatin mixture to create a firm yet tender set cream. Perfect for preparing a day ahead, it offers a refreshing balance of sweet, tangy, and creamy flavors.
Ingredients
- 2 pounds Ripe red gooseberries
- 3 cups Water (Originally '3/4 seer'. Converted to approx 3 cups.)
- 1 pound Sugar
- 1 1/2 tablespoons Lemon juice (Originally '1.5 spoons'.)
- 1/2 lemon Lemon peel (Finely cut peel from half a lemon.)
- 1 ounce Unflavored gelatin (Originally '2.5 tolas isinglass or gelatin'. Converted to approx 1 oz (approx 3 tablespoons or 4 envelopes).)
- 1 cup Whole milk (Originally '1/4 seer'. Converted to approx 1 cup.)
Instructions
- 1Remove the stems from the gooseberries, wash them thoroughly, and wipe them dry. Slit each gooseberry vertically.
- 2Place the prepared gooseberries in a non-reactive pot (stainless steel or tinned). Pour in the water, cover the pot, and simmer over low heat until the fruit is completely soft and tender.
- 3Pass the cooked mixture through a fine sieve to remove skins and seeds, collecting the smooth pulp. You should aim for approximately 2 cups (1 lb) of pulp.
- 4Return the pulp to the pot. Add the sugar, lemon juice, and finely cut lemon peel. Cook over low heat for 20 minutes, stirring occasionally. Remove from heat and allow to cool completely.
- 5Soak the gelatin in the fresh milk in a small saucepan for 15 minutes to bloom. Then, place over low heat and stir constantly until the gelatin is completely dissolved. Remove from heat.
- 6Once the gooseberry mixture is completely cold, stir in the dissolved gelatin milk mixture until well combined. Pour the mixture into a mold that has been rinsed with cold water (wet mold).
- 7Cover the mold with a fine cloth or plastic wrap and place in the refrigerator (or a cool place) to set overnight. Unmold and serve the next day.