A delicious gooseberry dessert from Russia, Gooseberry Kissel can be served hot or cold, sprinkled with castor sugar, with cream.
1 lb. gooseberries, trimmed and washed
15 fl. oz. water
1 fl. oz. dry white wine
1 oz. sugar
2 tablespoons arrowroot, dissolved in
2 tablespoons wine
In a medium-sized heavy saucepan, bring the gooseberries, water and wine to the boil over moderately low heat. Cook, stirring occasionally, for 20 to 25 minutes, or until the berries are very soft.
Remove the pan from the heat. Pour the berry mixture through a fine wire strainer into a bowl. Do not press down too hard on the berries, or the kissel will be cloudy. Discard the skins and pulp in the strainer.
Return the puree to the saucepan. Add the sugar and place the pan over low heat. Stir until the sugar has completely dissolved. Stir in the arrowroot and increase the heat to moderately high. Boil the mixture, stirring constantly, for 15 minutes, or until it has thickened.
Remove the pan from the heat and pour the mixture into a warmed serving bowl. Serve hot or cold.