500g gooseberries, toped and tailed750ml water
100g sugar8 sprigs of lemon thyme
5 gelatine leaves, soaked in waterBring the gooseberries to boil in the water with the sugar then add the fragrant leaves off of the lemon thyme springs. Simmer for about 10 minutes, until the gooseberries have broken down. Strain the liquid into a bowl through a sieve and, whilst boiling hot, beat in the gelatine leaves. Leave to cool for about 15 minutes then pour the liquid equally into 4 jelly moulds or glasses. You can choose how you want the jelly presented.
Refrigerate overnight or until fully set, but still maintaining the wobble. Either loosen with a knife and turn out to serve, or eat straight from the glass.