Gooseberry parfait with caramelised nuts and blackberries

Begin by macerating the blackberries. Toss the sliced berries with the sugar and set aside for 1 hour

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

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

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

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

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

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

Add the 500g of blackberry purée to the mixture, then transfer to a suitable container and place in the freezer until solid

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

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

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

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