This cold 'crumble' is a mixture of gooseberry jelly, poached gooseberries and set custard with a crisp crumble topping.
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.
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.
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.
Pour into a shallow tray and allow to cool. When cooled, place in the fridge for 45 minutes or until set.
For the custard, mix the egg yolks in a bowl with the sugar.
Heat the cream into a pan with the vanilla seeds and until the mixture reaches 80C/176F.
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.
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.
Preheat oven to 180C/350F/Gas 4.
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.
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.
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