Gooseberry terrine

Ingredients 3
Servings 1


Serving Change
  • 820
  • 30
    gelatine powder
  • dash Cointreau liqueur (optional)


Drain juices from gooseberries into a 1 litre (4 cup) measuring jug or bowl. Add water to make up liquid to 650 ml (2 3/5 cups). Place gooseberries in a 1 litre (4 cup) mould. Sprinkle gelatine over juice, stir once, then heat over low heat to dissolve, but do not allow to boil. Stir again, add Cointreau, then pour over gooseberries. Cover or seal mould and refrigerate until set. Unmould and serve at room temperature.

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