Difference between revisions of "Gooseberry Jello Pudding"
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RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Desserts" to "Category:Romanian cuisine Category:Dessert recipes") |
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# Before serving, turn onto a plate and garnish with a few sprigs of [[gooseberries]]. | # Before serving, turn onto a plate and garnish with a few sprigs of [[gooseberries]]. | ||
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[[Category:Gooseberry Recipes]] | [[Category:Gooseberry Recipes]] | ||
Revision as of 14:08, 6 April 2012
Description
In Romanian: Jeleu de coacaze
Ingredients
- 1 lb / 500 g gooseberries
- 18 oz / 550 g sugar
- 1 cup water
Directions
- Wash and clean the gooseberries.
- Set 14 oz/400 g gooseberries to boil with the sugar and water.
- Boil until the berries are soft, then strain and crush them.
- Strain again through cheese cloth and set to boil until the mixture starts to gel (test by placing a few drops onto a cold plate. If ready, in a few minutes they gel).
- On the bottom of a deeper dish, arrange a few whole gooseberries, slowly pour a thin layer of jello and refrigerate.
- Keep the rest of the jello in a warm place.
- After the poured layer has gelled, arrange a few more gooseberries on top of it and then pour another thin layer of jello.
- Repeat this procedure until you use all gooseberries and all jello.
- Before serving, turn onto a plate and garnish with a few sprigs of gooseberries.
