Sweet peaches are paired with sharp gooseberries in this beautiful autumnal dessert
Serves 4
INGREDIENTS
250g gooseberries
2 peaches
350ml English sparkling wine
320g caster sugar
1 vanilla pod
400g mascarpone
2 sprigs of lemon verbena
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Wash and prepare the fruit, top and tail the gooseberries and cut the large ones in half, leave the small ones whole.
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Cut the peaches into very small wedges.
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Remove the seeds from the vanilla pod and mix with the mascarpone and 200g of the sugar. Place in the fridge to stay cold.
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Bring the sparkling wine and the remaining sugar to a boil in a saucepan and pour over the gooseberries and peach wedges, place in the steam oven with the vanilla pod and steam at 70°c for 8 minutes.
- Scoop the vanilla cream in to the centre of a bowl and surround with the fruit and sparkling wine syrup. Serve with some ripped leaves of lemon verbena on top and a glass of the same sparkling wine on the side.
About the Author
With a great love for travel and food, Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. Sven then went on to take part in MasterChef:The Professionals, which cemented his love of food even further and in May 2015 our partnership began. Appreciating the link between great cooking and great appliances, Sven was drawn to our reputation for precision, passion and uncompromising quality.
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