Gooseberry Shortcake and Elderflower Parfait
Recipe makes 4 portions


Ingredients
200g shortbread dough cut into discs and baked (2 per portion)
200g gooseberries, de-stalked and washed
100g caster sugar
vanilla pod
3 egg yolks
75g castor sugar
500ml semi whipped double cream
75ml homemade elderflower syrup or cordial
100ml elderberry or raspberry coulis

1. 1. Roll out the shortbread dough, cut into 4cm discs and bake in the oven until cooked

To Make the Parfait...
2. Whisk the egg yolks in a food mixer on high speed; meanwhile cook 75g of caster sugar in a pan with a little water to softball (116°C)

3. Slowly pour the cooked sugar onto the whisking egg yolks and whisk until cooled

4. Fold the sabayon mixture into the semi whipped cream and then fold in the elderflower syrup

5. Freeze the parfait in moulds of your choice or freeze in a deep tray lined with grease proof paper and once frozen use a cutter to cut out the portions

To Make the Gooseberry mix...

6. Stew the gooseberries with 100g of sugar and _ a vanilla pod which had been split and scraped. Cook until they start to soften and then keep them warm.

To assemble, turn the frozen parfait out of the mould, place on a plate and allow to soften for 5-10 minutes. Place some of the gooseberry mix between two shortbread biscuits and dust with icing sugar. Place the shortcake next to the parfait and spoon.