Para versão Portuguesa clique aqui: Physalis em Gelatina às Ondas
Layers of jelly holding the gooseberries in place makes this a pretty dessert to look at and also pleasurable to eat. We have quite alot of gooseberries in our garden so sometimes I have to come up with new ideas in order to clear them. This one is made of store bought jelly of different flavours in order to give it the layered effect. During the following days I’ll post more recipes for gooseberries. Well... I do have to clear my garden!
Gooseberries, as many as you like
1 package/85g peach jelly
1 package/85g orange jelly
1 package/85g strawberry jelly
½ can condensed milk
Arrange the gooseberries in a mould. Prepare first package of jelly according to instructions on the package.
*Pour half of the liquid jelly into the mould and place in the freezer for about 60 minutes or until it sets. Into the other half put 3 tbsp of condensed milk and stir well. When the jelly in the freezer is set, very gently pour the remaining jelly with the condensed milk over the set jelly and return to freezer for 30 minutes.**
Prepare the second package of jelly and repeat steps between asterisks (*…**). Prepare the third package and repeat steps between asterisks except for the last 30 minutes in the freezer. Instead, place it in the fridge for about three hours to set. To unmould the jelly place it in a large basin with hot water for a few seconds and turn onto a serving platter.