Gooseberry terrine

Fairlady
6 servings

By Food24 November 03 2009
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Ingredients (3)

820.00 g gooseberries
30.00 ml gelatine — powder
cointreau
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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.



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