Dennis Cotter’s gooseberry and elderflower parfait

Serves 8

Ingredients
500g gooseberries
250g caster sugar
4 egg yolks
2 tbsp elderflower cordial
350ml whipping cream

Method

Place the gooseberries in a large pan with 150g of the sugar. Heat gently, stirring until the sugar melts and begins to boil. Reduce the heat and simmer gently for about 5 minutes until the gooseberries just begin to collapse but are still green. Transfer the mixture to a food processor and blend to a smooth purée. Pass through a sieve and leave to cool.

Place the egg yolks, cordial and the rest of the sugar in a metal bowl over a pan of gently simmering water and whisk for 7 minutes, or until you get a thick and pale custard. Leave to cool completely. Whip the cream until it forms soft peaks, then fold this into the custard. Very gently, swirl the gooseberry purée through the custard to get a rippled effect.