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Gooseberry pudding, yoghurt and blueberry

Gooseberry pudding, yoghurt and blueberry

Gooseberry pudding, yoghurt and blueberry

PT1H30M

Why not try?

1
Begin by making the sorbet. Bring the sugar, water, glucose, stabiliser and trimoline to the boil in a large pan, then remove from the heat and leave to cool. Once the liquid has cooled, use a hand blender to mix in the blueberry purée. Churn the sorbet mixture in an ice cream machine and store in the freezer until required
  • 125g of sugar
  • 250ml of water
  • 45g of glucose powder
  • 4.5g of sorbet stabiliser
  • 18g of trimoline
  • 500g of blueberry purée
2
For the crumble, rub together the butter, sugar and flour in a mixing bowl until it resembles breadcrumbs and spread it out across a tray. Bake in the oven at 170°C/gas mark 3 for 20-25 mins or until golden, mixing the crumble every 5 minutes to ensure even cooking. Once cool pulse in a food processor to a fine crumble consistency and set aside until ready to serve
  • 100g of butter
  • 100g of flour
  • 100g of caster sugar
3
To make the jam, bring half of the sugar to the boil with the glucose and cook until it reaches 135°C. Stir in the gooseberries and vanilla and allow the mixture to return to the boil. Mix together the remaining sugar and the pectin, then add this to the pan and cook until it reaches 106 °C. Remove the jam from the heat and transfer to a container to cool
  • 250g of glucose
  • 500g of gooseberries, topped and tailed
  • 1 vanilla pod
  • 7.5g of pectin
  • 250g of caster sugar
4
Preheat the oven to 180°C/gas mark 4
5
Prepare the pudding batter by whisking together the egg whites and sugar to form stiff peaks. Melt the butter and mix it together with the egg yolks and yoghurt powder, gradually folding in the flour and almonds. Once the flour has been fully combined gently fold in the stiffened egg whites
  • 75g of egg white
  • 100g of caster sugar
  • 100g of butter
  • 75g of egg yolk
  • 25g of yoghurt powder
  • 75g of flour
  • 75g of ground almonds
6
Pipe the pudding mixture halfway up the pudding basins, add a spoonful of the gooseberry jam then top with more pudding mix. Add the puddings to the preheated oven and bake for 10 minutes until golden
7
Meanwhile, prepare the yoghurt by simply mixing together the yoghurt, sugar and vanilla in a bowl. Reserve until ready to serve
  • 200g of natural yoghurt
  • 25g of icing sugar
  • 1 vanilla pod
8
Once the puddings have cooked remove them from the oven and turn out onto each plate. Arrange the sliced blueberries and gooseberries on the plate along with a circle of crumble. Top the crumble with a quenelle of sorbet, spoon the yoghurt over the top of the puddings and serve
  • 12 blueberries, halved
  • 12 gooseberries, green and red, halved

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Ingredients

Metric

Imperial

Pudding batter

Gooseberry jam

For the yoghurt

Blueberry sorbet

  • 500g of blueberry purée
  • 125g of sugar
  • 250ml of water
  • 45g of glucose powder
  • 4.5g of sorbet stabiliser
  • 18g of trimoline

For the crumble

  • 100g of butter
  • 100g of flour
  • 100g of caster sugar

To plate

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