500g baby potatoes (select the smallest of the waxy variety such as Fingerling, Jersey royals etc. They should be the size of a grape or smaller)
For the whey sauce
2L of non sweetened or acidic whey. This can be sourced from any good dairy or delicatessen
Fragrant floral vinegar, ideally elderflower, however lavender is another great flowery option
For the Gooseberries
200g ripe/sweet gooseberries. Blackberries and blackcurrants work just as well
A handful of fresh elderflower to finish the dish
For the Whey Sauce
For the Potatoes
For the Gooseberries and Flowers
Add the butter to the whey in a small saucepan – it should be about half full. Boil this mixture until it starts to caramelise into a light golden colour and the texture becomes slightly thick and glossy.
Finish with a generous amount of the floral vinegar. It needs to be very tart. This is important as the potatoes and fruit are rich, earthy and sweet.
Assemble a small heap of the potatoes onto a warm plate.
Spoon two tablespoons of the whey sauce over the potatoes.
Add the berries to the dish, rationing three parts potatoes to one part berry.
Reduce the whey ahead of time. Once reduced, it will last for weeks in the fridge.
If the potatoes are the perfect small size, then they take minutes to cook. If they are too big, you could cut into balls with a Parisienne scoop.