1 tablespoon gelatine
1 cup sugar
2 tablespoons lemon juice
1 cup boiling liquid (comprising juice from gooseberry can and water)
Green food colouring
1 small can green gooseberries
1 tablespoon cold water
3 egg whites
1/4 cup dry white wine
1 jelly mould
Method: Soak gelatine in cold water. Then dissolve in boiling liquid. Stir in sugar and cool. Stir in lemon juice, wine and 3-4 drops of green colouring. When mixture thickens stir in beaten egg whites and gooseberries. Pour into mould and chill. Serve with whipped cream and very small amount of nutmeg dusted on top of turned out mould.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.
1 cup sugar
2 tablespoons lemon juice
1 cup boiling liquid (comprising juice from gooseberry can and water)
Green food colouring
1 small can green gooseberries
1 tablespoon cold water
3 egg whites
1/4 cup dry white wine
1 jelly mould
Method: Soak gelatine in cold water. Then dissolve in boiling liquid. Stir in sugar and cool. Stir in lemon juice, wine and 3-4 drops of green colouring. When mixture thickens stir in beaten egg whites and gooseberries. Pour into mould and chill. Serve with whipped cream and very small amount of nutmeg dusted on top of turned out mould.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.
