- Pour the cordial into a saucepan followed by the water and the gooseberries with their syrup.
- Very gently burst the berries with a potato masher. Do not pulverise them.Bring the mixture up to the faintest wobbling simmer but not hotter.
- In a separate bowl snap the gelatine into shards and cover in only just enough warm water to soak, remembering that once wet the gelatine will become limp. The water must not be boiling as it will destroy the properties of the gelatine. Leave it there until well softened for 5 minutes or so.
- Double up some of the muslin in a sieve over bowl.
- Pour the contents of the saucepan slowly into the lined sieve and allow to drip through of its own accord, if the latter half of the liquid stops dripping through, distress the pulp gently with a spoon to get it going again. Do not fiercely press the pulp to extract it as this will make your jelly misty.
- While the jelly syrup is still warm drop in the gelatine, pulling it apart as you add it, this will help to eradicate lumps.
- Whisk until all the gelatine has totally dissolved then pour straight into the mould and cover the top with cling film. Allow the jelly to set in the fridge for at least 4 hours.
- When ready to serve, tease away the bottom of the jelly from the sides of the mould before briefly dipping it in a big bowl of hot water. If it’s a thin plastic mould or metal mould 1 or 2 seconds is ample.
- Turn out the jelly onto a serving plate. Double cream is a must.
- Add a tablespoon of sugar to peeled and very thinly sliced rounds of cucumber tthat are left to drain then wrung out to serve alongside.
Recipe from Belvoir Fruit Farms.
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The ultimate retro dessert
2 x 300g tins of gooseberries in syrup 200ml Belvoir Elderflower Cordial 200ml water 12g of sheet gelatine (7 sheets approx measuring 7.5 x 11cm) Fine kitchen muslin 1-1 1/2 pt jelly mould
Time: 25 minutes Serves: 4-6 Nutrition: n/a