I found this Heston recipie on the Waitrose website and it's delish! I have made it on several occasions and it it simple and tasty. As we have a glut of Goosberries on the allotment I have bunged them in this particular offering and it works equally as well as the strawberries suggested in the original.
Ingredients:
For the crumble -
50g golden caster sugar
65g ground almonds (I use corn meal as Himself is allergic)
50g plain flour
Pinch of salt
50g unsealed butter
For the strawberry compote -
400g chopped strawberries
120g fruit sugar
20ml vodka (optional)
Juice of 1 lemon
1 tsp rose water
20ml elderflower cordial
For the marbled cream -
160ml whipping cream
400g natural bio yoghurt
To serve -
60g meringue pieces
Method:
1. Preheat oven to 169*C / Gas mark 3
2. To make crumble place caster sugar, almonds, flour and salt in food processor and pulse a couple of times to mix through. Add butter and pulse until lumps of dough are formed (works just as well rubbed in by hand) spread crumble on lined baking tray and cook for 20-30 mins until golden brown. Remove and allow to cool
3. Put strawberries and jam sugar in a bowl ad leave for 15 mins. Add vodka if using and lemon juice. Put in pan over medium heat , bring to the boil and allow to cook for 6 mins or until the fruit has broken down and formed a syrup. Place in a bowl of iced water to cool, add the rosewater and cordial, stir to combine.
4. For the marbled cream, whip cream to medium peaks, fold in the yoghurt and add 2 tbsp of the compote and fold thorough for the rippled effect.
5. To assemble place the compote in the bottom of the bowl, top with the marbled cream. Sprinkle with meringue pieces and crumble to finish.
To be honest I don't bother with the Rosewater or the vodka and I just leave the compote to cool naturally as we don't have a freezer. Also, this time I hadn't realised Himself had polished off the elderflower cordial until I was half way through preparing the ingredients so I used what what ever happened to be on the counter - in this instance it was Ribena! Basically, I ignore the recipe most of the time. For aesthetic purposes I prefer to serve it up in individual glasses as after the first serving out of the large bowl it begins to look like a hot mess - not that it sits around around long enough to notice of course!
