Summer berries, sheep''s milk ice cream, elderflower and wood sorrel

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 30th June 2011

Summer berries, sheep''s milk ice cream, elderflower and wood sorrel

Stunning dessert produced by the 2011 North West Young Chef of the Year Andrew Postlethwaite.


  • Summer Berries
  • 6 strawberries, 10 blueberries, 6 gooseberries, 6 raspberries, 200g Elderflower and apple wine, 50g sugar
  • Blackcurrant sorbet
  • 110g sugar, 15g glucose, 150g water, 125g blackcurrants, 0.75g gelatine
  • Sheep's milk ice cream
  • 250g sheep's milk, 30g caster sugar, 25g ice cream stabiliser, 0.5g gellan gum
  • Wood sorrel and elderflower granita
  • 250g water, 80g elderflower cordial, quarter leaf of gelatine100g wood sorrel
  • Elderflower sponge
  • 110g unsalted butter at room temperature, 110g caster sugar, 50g ground almonds, 3 tbsp elderflower cordial, 2 eggs, 75g self-raising flour
  • 20 wood sorrel shoots
  • 20 elderflowers


Summer Berries
Wash and dry all the berries. Place the gooseberries into a bowl. Bring the elderflower wine and sugar to the boil, then pour over the gooseberries and seal with cling film. Leave to cool at room temperature. When slightly warm add the strawberries, raspberries and blueberries and leave to cool.
Blackcurrant sorbet
Heat the sugar, water and glucose to a syrup, add the soaked gelatine then cool. Add the blackcurrants, blend and strain into a pacojet container and freeze. When solid churn in the pacojet and re-freeze.
Sheep's milk ice cream
Combine all the ingredients in a pan and stir continuously to the boil. Strain into a boil set over ice and stir until cold and thickened. Freeze in a pacojet container. When solid churn in the pacojet and re-freeze.
Wood sorrel and elderflower granita
Bloom the gelatine in cold water for 5 minutes.
Dissolve the sugar into the water and elderflower cordial. Heat a small amount up then dissolve the soaked gelatine into it. Mix back into the rest of the elderflower syrup then blend in the wood sorrel. Strain into a shallow tray and freeze. Scrape with a fork when frozen to get ice crystals.
Elderflower sponge
Beat the butter and sugar together until pale and creamy. Beat in the almonds and 1 tbsp of elderflower cordial. Add the beaten eggs a little at a time. Sift in the flour and gently fold in. Spread the mixture into a lined baking tray to about 1.5cm deep. Bake at 170°C for about 10-15 minutes until golden. Pierce with a skewer several times. Very slowly drizzle the remaining 2 tbsp elderflower cordial over to soak in. When cool cut out 4x2cm cubes.
Wash the wood sorrel and elderflowers in iced water and dry.
To serve
Drain the berries then arrange between two plates. Randomly add 3 small scoops of the ice cream, 3 small scoops of the sorbet and 2 cubes of the sponge to each plate. Sprinkle the granita all over. Finish with wood sorrel, elderflowers and spoon of the berry poaching liquor.

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