1. in a juicer boil 5 liters of water. Gooseberries in the fruit basket form and juice in the closed saucepan i hour.
Carefully remove the juice (approx. 750 ml) and allow to cool. 2.
Cut the vanilla pods lengthwise and scrape out the pulp. Break open the cardamom pods and finely crush the seeds in a mortar.
Pour the gooseberry juice into a high saucepan. Mix the sugar and Gelfix and stir into the juice with the vanilla bean, pulp and cardamom. Bring everything to a boil while stirring at high temperature, then boil for 4 min. while stirring constantly until bubbling, skimming a few times.
4. fill jelly, boiling hot, with 1 vanilla bean at a time to just below rim in sterilized twist-off jars, seal tightly.
Place jars upside down on a kitchen towel for 10 min, then turn to the other side and cool.
Tip: Be sure to use green cardamom for the gooseberry jelly. It tastes much fresher and more intense than brown.
Related Recipes:
Veal Stock – F. AdriaPerhaps your new favorite bean dish: Chop the bones and paruerenes and roast them on the baking sheet in the...
Raspberry Chocolate CookiesFor the raspberry chocolate cookies, cut the vanilla bean in half and scrape out the vanilla pulp with the tip...
Loose Curd Rolls and Cereal BarsFor the rolls, stir the yeast with the water until the yeast is dissolved. Add the salt and flour until a soft...
Cabbage and Fat CasseroleRemove the peel from the potatoes, rinse, cut in half. Boil in salted water for fifteen to twenty minutes...
San Francisco Fish Soup – CioppinoRinse the mussels very carefully under running water and brush them, discarding any that have been opened...
Turkey Leg with Colorful VegetablesFor roasted turkey leg with colorful vegetables, coarsely dice the onion. Season turkey leg with pepper, roll...
Curry Apricot DipFinely dice onions, seeded peppers and garlic. Sauté everything in the oil. Drain the apricots, reserving the...
Fillet of Lemon Sole with Mushroom SauceClean the mushrooms, rinse them if necessary and cut them into slices. Peel and finely dice the shallots and...
Rhubarb Gratin with Cointreau SabayonRinse and peel the rhubarb. Cut diagonally into pieces 8-10 cm long. Place in a shallow baking dish. Mix the...
Cured Pork Cheeks on Root Vegetable SaladRemove the peel from the carrot, onion, celery and leek and cut them into cubes of about 1 cm. Heat vegetable...