Makes 3 Portions of 564ml (19 oz) Sized Glasses Or 1 Larger Container
Ingredients:
Gooseberry Compote:
500 g Gooseberries
175 g Sugar
30 g Water
Elderflower Cordial:
300 g Elderflower heads (about 30)
1700 g Water
900 g Sugar
50 g Citric acid
150 g Lemons (sliced)
Pistachio Cake:
60 g Pistachios (shelled)
200 g Eggs
100 g Sugar
40 g All-purpose flour
3 g Salt
Elderflower Custard:
80 g Egg Yolks
30 g Elderflower Cordial
25 g Sugar
8 g Cornstarch
400 g Cream
200 g Whole Milk
3 g Salt
Poached Gooseberries:
300 g Gooseberries
175 g Sugar
30 g Elderflower Cordial
200 g Water
Instructions:
To make gooseberry compote: In a large saucepan combine gooseberries, sugar, and water, stir briefly and bring to a boil over a medium-high heat. Reduce to a simmer, cover for 10 to 15 minutes, or until the gooseberries are broken down.
Uncover, and pour into a blender or food processor and blitz until smooth. Strain into a large bowl or other container, refrigerate to cool and thicken.
To make elderflower cordial: In a large saucepan bring water and sugar to a boil to create a simple syrup. Once the sugar is dissolved allow to cool to room temperature.
In a large bowl combine elderflower heads, lemons, and citric acid. Pour over the simple syrup, give it a stir, and allow to steep overnight. Strain into mason jars or other like vessels, and refrigerate.
To make elderflower custard: In a large bowl combine egg yolks and cornstarch, whisk to combine, set aside.
In a large saucepan mix cream, whole milk, sugar, elderflower cordial, and salt. Bring to a simmer over a medium-high heat, remove from the heat, and while whisking, slowly pour it into the egg yolk mixture.
Pour the mix back into your large saucepan. Over a medium-low heat, begin cooking the custard, whisking continuously, until it begins to thicken and can coat the back of a spoon.
Pour through a strainer into a large bowl, cover with plastic wrap ensuring the it is touching the surface to prevent a skin from forming. Refrigerate until cold.
To make poached gooseberries: Remove the tops and tails of the gooseberries. In a large saucepan bring water and sugar to a boil, add gooseberries, and simmer for 3 minutes or until just beginning to soften (but not falling apart), we want retain the shape of the berry.
Kill the heat, remove with a slotted spoon to a container and refrigerate.
Put the saucepan back on a medium-high heat a return to a boil. Simmer until thickened slightly. A line pulled across the bottom of the pan will stay briefly. Remove from the heat, and stir in elderflower cordial, pour into a small bowl and set aside to cool to room temperature.
To make pistachio cake: Pulverize pistachios in a spice grinder or food processor to a fine meal, not allowing it start becoming nut butter. Set aside.
Preheat oven 180ºC (350ºF). Line grease a 22 cm (9") springform pan, line the bottom with parchment, and grease it as well.
In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, sugar, and salt beat on high speed for about 10 minutes, until tripled in volume, and the ribbon stage is reached.
Add all-purpose flour and pistachio meal, in 2 or 3 additions, gently folding with a spatula by hand trying to knock as little air as possible out until combined. Pour into the prepared springform pan and bake 20 to 25 minutes or golden brown and it's no longer singing with water evaporating. Set aside to cool in the pan.
Once cool, flip out, remove the parchment paper, poke a bunch of holes in it with a skewer or whatever comes to hand. Brush on the gooseberry syrup, until nice and saturated.
To assemble get some glasses (this will vary depending on what's available) or 1 large vessel. Cut out cake pieces to make 2 layers per glass (or vessel). Then layer your trifle by starting with cake, then a covering of gooseberry compote, poached gooseberries, and custard. Repeat once more, top with elderflower heads to decorate. Refrigerate for 1 to 2 hours to let the layers get to know each other. Grab a spoon and enjoy!