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Gooseberry parfait with caramelised nuts and blackberries

  • Dessert
  • medium
  • 8
  • 1 hour 20 minutes, plus freezing time

PT1H20M

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Ingredients

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Gooseberry purée

  • 450g of gooseberries, sliced, plus extra to garnish
  • 100ml of water
  • 300g of caster sugar

Gooseberry parfait

  • 40g of caster sugar
  • 50ml of water
  • 3 egg yolks
  • 300g of double cream
  • 1 gelatine leaf, soaked in cold water for 10 minutes

blackberry purée

  • 500g of blackberries, sliced, plus a few whole ones to garnish
  • 100g of sugar

blackberry granita

  • 250ml of water
  • 125g of caster sugar
  • 1/2 gelatine leaf, soaked in cold water for 10 minutes

Seeds and nuts

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Method

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1
Begin by macerating the blackberries. Toss the sliced berries with the sugar and set aside for 1 hour
  • 500g of blackberries, sliced, plus a few whole ones to garnish
  • 100g of sugar
2
For the gooseberry parfait, place the gooseberries in a pan with the sugar and water, then gently heat until to the gooseberries begin to break down. Once the sugar has been absorbed, strain off the excess liquid then transfer the gooseberries to a blender and blitz until smooth
  • 450g of gooseberries, sliced, plus extra to garnish
  • 300g of caster sugar
  • 100ml of water
3
Weigh out 120g of the gooseberry puree and place in a pan. Heat until warm, then whisk in the soaked gelatine leaf until dissolved and remove from the heat. Meanwhile, whip the cream until soft peaks form and reserve in the fridge until later
  • 1 gelatine leaf, soaked in cold water for 10 minutes
  • 300g of double cream
4
In a separate pan, bring the sugar and water to the boil and continue to cook until the mixture reaches 118°C – you should see large rapid bubbles appearing in the pan Meanwhile, place the egg yolks in a bowl and rapidly whisk with an electric hand whisk. Once the sugar has reached the required temperature, slowly pour the mixture into the egg yolks whilst continuing to whisk, until the mixture cools and doubles in size
  • 50ml of water
  • 40g of caster sugar
  • 3 egg yolks
5
Fold the gooseberry puree through the egg mixture, then fold in the whipped double cream. Place in a large mould or loaf tin lined with cling film and place in the freezer to set
6
Once the blackberries have macerated for 1 hour, transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve, then weigh out 500g of the purée
7
To make the granita, add the sugar and water to a pan and bring to the boil. Remove from the heat, allow to cool a little then whisk in the soaked gelatine leaf
  • 125g of caster sugar
  • 250ml of water
  • 1/2 gelatine leaf, soaked in cold water for 10 minutes
8
Add the 500g of blackberry purée to the mixture, then transfer to a suitable container and place in the freezer until solid
9
While the parfait and granita are freezing, make the caramelised nuts and seeds. Place the water and sugar in a saucepan and bring to 118°C. Add the nuts and seeds and continue to cook for 1 minute, stirring constantly with a wooden spoon
10
Pour the nut mixture out onto a tray and allow to cool. Once cool, transfer to a bowl and bash with a rolling pin to break up the mixture
11
To serve, remove the parfait from its mould and slice into 8 equal portions. Place each portion in the centre of a plate and leave for a few minutes to defrost – it should be served semi-frozen
12
Place a spoonful of the nut and seed brittle on the top and to the side of the parfait. Use a fork to scrape the solid block of granita and create a snow-like texture, then place a large spoonful of this on top of the parfait. Garnish with a few fresh blackberries and sliced gooseberries and serve immediately
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Gooseberry parfait with caramelised nuts and blackberries

 
 

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