Difference between revisions of "Gooseberry Jello Pudding"
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* 1 cup [[water]] | * 1 cup [[water]] | ||
| − | == | + | == Procedures == |
# Wash and clean the [[gooseberries]]. | # Wash and clean the [[gooseberries]]. | ||
# Set 14 oz/400 g [[gooseberries]] to boil with the [[granulated sugar|sugar]] and [[water]]. | # Set 14 oz/400 g [[gooseberries]] to boil with the [[granulated sugar|sugar]] and [[water]]. | ||
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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]]. | ||
| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Gooseberry Recipes]] | [[Category:Gooseberry Recipes]] | ||
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Latest revision as of 16:51, 16 July 2012
Description
In Romanian: Jeleu de coacaze
Ingredients
- 1 lb / 500 g gooseberries
- 18 oz / 550 g sugar
- 1 cup water
Procedures
- 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.
