Monday, 22 July 2013

GOOSEBERRY AND LEMON THYME JELLY

Everyone knows that gooseberry and elderflower are a winning combination, and having had some gooseberries given, with no elderflower to go with them I had to stretch myself to find what else would match. Even though it’s used more in savoury dishes, the fragrant whack lemon thyme had really stands to challenge the elderflower, making this mega-easy jelly interesting, sharp and pretty grown up (I have just turned 21 this week, so that theme fits).

500g gooseberries, toped and tailed
750ml water

100g sugar
8 sprigs of lemon thyme

5 gelatine leaves, soaked in water
Bring 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.
 

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