Gooseberry terrine


Ingredients 3
Servings 6
Time

Ingredients

  • 820
    g
    gooseberries
  • 30
    ml
    gelatine powder
  • dash Cointreau liqueur (optional)
 

Method

 
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.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.