Ingredients

• 250g/9oz plain flour
• 100g/3½oz icing sugar
• pinch salt
• 200g/9oz chilled butter
• diced
• 2 free-range egg yolks
• beaten
• 700g/1lb 9oz gooseberries
• hulled
• 40g/1½oz golden caster sugar
• 200ml/7fl oz elderflower cordial
• 55ml/2fl oz milk
• 3 sheets leaf gelatine
• soaked in a bowl of cold water
• 275ml/9¼oz plain yoghurt
• 5 tbsp vanilla syrup
• 250g/9oz fresh strawberries
• washed
• hulled
• cut into quarters
• 1 spring thyme
• leaves picked

Directions

• For the shortbread
• sift the flour
• icing sugar and salt into a large mixing bowl. Add the diced butter
• then rub the butter into the flour mixture using your fingertips until the mixture resembles breadcrumbs.
• Make a well in the centre of the flour mixture
• then add the egg yolks and work them into the mixture
• drawing the dry ingredients into the wet ingredients gradually
• until the mixture comes together as a dough. Be careful not to overwork the dough.
• Shape the dough into a sausage using your hands
• then wrap in cling film and chill in the fridge for at least two hours.
• Meanwhile
• for the gooseberry creams
• place the gooseberries into a large
• heavy-based saucepan
• sprinkle over the sugar and pour in the elderflower cordial.
• Bring the mixture to a simmer and simmer
• uncovered
• for 25-30 minutes
• stirring regularly to prevent the mixture catching on the bottom of the pan. Set aside to cool slightly.
• Blend one-quarter of the cooked
• cooled gooseberries in a food processor to a smooth purée.
• Heat the milk over a gentle heat in a separate saucepan. When the milk is hot
• drain the gelatine leaves
• squeeze to remove any excess liquid and add them to the milk
• whisking until dissolved. Remove the pan from the heat.
• Spoon 225ml/8fl oz of the gooseberry purée into a measuring jug (any leftover purée can be added to the reserved cooked gooseberries). Whisk the gooseberry purée into the hot milk
• then whisk in the yoghurt until well combined.
• Divide the mixture equally among four ramekins. Cover each ramekin with cling film and set aside to cool completely
• then chill in the fridge until set (when set
• the gooseberry creams should wobble slightly when tapped).
• To cook the shortbread
• preheat the oven to 190C/375F/Gas 5. Remove the shortbread dough from the fridge
• unwrap and slice into thick
• even slices. Arrange the slices of dough on a baking tray
• then bake the shortbread in the oven for 15-20 minutes
• or until crisp and golden-brown.
• Meanwhile
• for the strawberry salad
• gently warm the vanilla syrup in a small saucepan. Place the quartered strawberries into a bowl
• sprinkle over the thyme leaves
• then pour over the warm vanilla syrup. Set aside until needed.
• To serve
• place one ramekin of gooseberry cream onto each of four dessert plates. Place a teaspoonful of the reserved cooked gooseberries on top of each gooseberry cream. Stack two shortbread alongside. Spoon a portion of the strawberry salad alongside.