Equipment
Ingredients
Fruit Base
- 450 g gooseberries, topped and tailed
- 150 ml elderflower cordial
Custard and Cream
- 2 egg yolk
- 3 g arrowroot
- 150 ml milk
- 30 g sugar
- 150 ml heavy cream
- fresh elderflowers, for decoration
Nutrition (per serving)
Method
Combine the gooseberries and elderflower cordial in a saucepan.
Heat the mixture over medium heat until boiling, then simmer until the fruit is soft and pulpy.
Transfer the fruit mixture to a dish and allow it to cool completely in the refrigerator.
In a clean saucepan, heat the milk to 80°C (176°F), or until just before it reaches a boil.
Whisk the egg yolks, arrowroot, and sugar together in a jug until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard reaches 82°C (180°F) and thickens; do not let it boil.
Strain the custard through a fine mesh sieve into a bowl and chill until completely cold.
Whip the heavy cream in a chilled bowl until soft peaks form.
Gently fold the whipped cream into the cold gooseberry mixture.
Carefully fold in the cold custard to create a marbled effect, then garnish with fresh elderflowers if using.
Chef's Notes
- For a smoother fruit base, you can pass the cooked gooseberries through a sieve to remove any skins or seeds before chilling.
- Ensure both the gooseberry mixture and the custard are thoroughly chilled before folding in the whipped cream to prevent the cream from melting.
- When tempering the egg yolks, a slow and steady stream of hot milk is crucial to avoid scrambling the eggs. If you're nervous, you can temper the yolks with just a small amount of milk first, then add the rest.
- Don't overmix when folding in the cream and custard; a marbled effect is desirable and indicates you've maintained airiness in the dessert.
- If gooseberries are unavailable or out of season, other tart fruits like raspberries or rhubarb can be substituted, though the cooking time and cordial pairing may need adjustment.
Storage
Refrigerator: 2 days — Keep covered; the texture is best within 24 hours.
