Gooseberry jelly, crumble and custard

This cold 'crumble' is a mixture of gooseberry jelly, poached gooseberries and set custard with a crisp crumble topping.


For the gooseberry jelly
For the custard
For the crumble

Preparation method

  1. For the gooseberry jelly, place the gooseberries in a pan with the elderflower cordial, 70ml/2½fl oz water and the caster sugar and gently cook for 12 minutes, or until softened.

  2. Once cooked, strain the liquid from the berries into a measuring jug. You will need two gelatine leaves per 285ml/½ pint. Set the gooseberries aside for later.

  3. Pour the liquid into a pan and heat through. Squeeze out the excess water from the gelatine leaves then stir into the gooseberry liquid until dissolved.

  4. Pour into a shallow tray and allow to cool. When cooled, place in the fridge for 45 minutes or until set.

  5. For the custard, mix the egg yolks in a bowl with the sugar.

  6. Heat the cream into a pan with the vanilla seeds and until the mixture reaches 80C/176F.

  7. Whisk the cream into the egg yolks. Then pour back everything back into the pan and cook over a low heat, stirring constantly, until the custard coats the back of a spoon.

  8. Squeeze out the excess water from the gelatine. Add to the custard and stir until dissolved. Pass the custard through a fine sieve into a large bowl and allow to cool. Set aside in the fridge to chill for 20 minutes, or until set.

  9. Preheat oven to 180C/350F/Gas 4.

  10. For the crumble, place the ground ginger, ground almonds, plain flour and butter in a food processor and pulse until the mixture forms fine crumbs. Spread onto a baking tray and bake in the oven for 10-15 minutes, or until golden-brown. Allow to cool, then blend in a food processor.

  11. To serve, turn out the gooseberry jelly from the tray and cut into 1.5cm/½ in squares. Place a quenelle of custard onto the plate, and a few gooseberries next to the custard. Spoon the crumble between the custard and the gooseberries. Decorate with honey cress.

Less than 30 mins preparation time

No cooking required cooking time

Serves 4

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This recipe is from...

MasterChef: The Professionals Episode 19 bbc_two MasterChef: The Professionals

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