Yield: 4 Servings
2 c Water
1 cup Caster sugar
2 c Cape gooseberries, after the Calyces are removed
2 tablespoons Gelatine, dissolved in 1/4 c Hot water
Vegetable oil for the Moulds
TO SERVE:
Panna cotta (recipe follows)
Cape gooseberries complete With their calyces
Bring the water and caster sugar to the boil, turn the heat to low and add the Cape Gooseberries. Cook over low heat until the berries are just cooked. (A few of them will burst, but the seeds look pretty in the jelly.) Add the dissolved gelatine and stir Lightly oil 6 one-cup moulds with the vegetable oil and ladle in equal amounts of the mixture. Allow to cool and refrigerate for 5 to 6 hours, or until the jelly is firmly set.
To serve:
unmould on individual plates with the panna cotta and arrange 2 or 3 cape gooseberries around the jelly.