- 2kg gooseberries
- 760g sugar
- 250g butter
- 16 egg yolks
- 200ml water
- 1tbsp glucose
- 800ml double cream whipped to soft peaks
- 2 lemons juiced
- 30x small plastic rings lined with assertate
gooseberry parfait
peter Jackson
7th November 2011
gooseberry parfait
Melt the butter in a pan add the gooseberries, 320g of the sugar and 100ml of the water cook the goo...
Ingredients
Method
Melt the butter in a pan add the gooseberries, 320g of the sugar and 100ml of the water cook the gooseberries until soft and pulpy, puree and sieve cool.
Whisk the egg yolks with 40g of the sugar until sabayon.
Boil the rest of the sugar, glucose and other 100ml of water to 118oc pour onto egg yolks and whisk until cold.
Fold this and the lemon juice into the parfait mix. Fold in the whipped cream and pour in rings and freeze of 6 hours.
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