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Sous Vide Gooseberry | Recipe by sousvidetools.com

Sous Vide Gooseberry with Lavender, Muscat Wine Jelly and Granita

Sous Vide Gooseberry with Lavender, Muscat Wine Jelly and Granita Fruits
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 400g English Gooseberry
  • 300mls Muscat Wine
  • 200mls White Wine
  • Zest 2 Oranges
  • 1 Bunch Lavender
  • 250g Castor Sugar
  • 50g Runny Honey
  • 4 Leaves Gelatine, soaked in cold water to bloom




This very British ingredient is one that usually bursts on cooking, the sous vide method prevents this.


  1. Top and tail the gooseberries, wash and dry
  2. In a small saucepan make a simple syrup by simmering together the honey, muscat, orange zest, lavender and sugar then set aside to cool
  3. Place the gooseberries into a vacuum pouch along with the cooled syrup and seal
  4. Cook the gooseberries in the water bath at 68 degrees for 1 hour – 1 ½ hours until the fruit is tender
  5. Empty the contents of the pouch into a colander, reserving the juices
  6. Pass the juices through a fine sieve
  7. Add 350mls of the liquid to a sauce pan and bring to a simmer. Add the gelatine
  8. In a desired mould carefully place the sous vide gooseberries, pour on the gelatine mixture and set in the fridge
  9. Place the remaining liquid in a tray and put in the freezer, run a fork through to break the crystals every half hour until a granite has formed
  10. To serve, use hot water to release the jelly from its mould and serve with the granite

Chef’s Tip –

Why not try a pickled gooseberry and serve with some roasted pork, it’s a great seasonal treat! Add a pickling liquor of sugar and wine vinegar to the pouch.

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