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We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and fill some puff pastry. In the over, done!

But, the filling is so thick! I know gooseberries contain a certain amount of pectin, but even after removing the cornstarch and reduce the amount of bread-crumbs, it still ends up as a very thick, "solidified" substance. Another problem is that the stuffing is quite liquid, which makes it difficult to fill the puff pastry. (that's why the bread-crumbs are added)

What can I do to thicken the stuffing, but prevent the filling from becoming solid?

Joris
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2 Answers2

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I can't find any resources on what to do when you have food with too much pectin in it, but you could combine the goose berries with something which has a low amount of pectin, check out group II or III in this pdf. Don't puree your other ingredient totally and you'll get a thicker filling, as well.

derivative
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Put the gooseberries (raw) on the puff pastry rounds with a tsp sugar crimp pastry, cook in oven for 15 mins. til golden. Simple.

jen
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