Gooseberry and Elderflower Savarin

Ingredients

• Strong bread flour250g
• Instant yeast7g
• Caster sugar20g
• Fine salt4g
• Whole eggs4 (approx. 200g)
• Whole milk, warm40g
• Unsalted butter, softened120g
• Water400g
• Caster sugar (syrup)200g
• White rum80g
• Elderflower cordial60g
• Fresh gooseberries300g
• Caster sugar (gooseberries)60g
• Double cream300g
• Icing sugar20g
• Apricot glaze (nappage)80g
• Fresh mint leaves10 leaves

Method

1. 1.Combine flour, yeast, sugar, and salt in a stand mixer bowl. Add eggs and warm milk, mix on low until a rough dough forms.
2. 2.Mix on medium-high for 6 minutes until smooth and elastic. Add softened butter in small pieces, mixing until fully incorporated and dough pulls cleanly from the bowl.
3. 3.Cover and prove at room temperature for 1 hour until doubled.
4. 4.Knock back the dough and pipe or spoon into a buttered 24cm savarin (ring) mould. Prove again for 45 minutes until the dough reaches the rim.
5. 5.Bake at 190°C for 22–25 minutes until deep golden. Unmould onto a wire rack and cool completely.
6. 6.Combine water and sugar in a saucepan, bring to a boil, and dissolve. Remove from heat, stir in rum and elderflower cordial. Keep warm.
7. 7.Place the cooled savarin in a deep tray. Ladle warm syrup over repeatedly, turning once, until it absorbs at least 350g and feels heavy and glistening.
8. 8.Toss gooseberries with 60g sugar in a small saucepan. Cook over medium heat for 4–5 minutes until just softened but still holding shape. Cool.
9. 9.Whip double cream and icing sugar to soft peaks. Transfer to a piping bag with a star nozzle.
10. 10.Warm the apricot glaze and brush over the entire savarin until glossy.
11. 11.Transfer savarin to a serving plate. Fill the centre with whipped cream. Spoon gooseberries over the top and around, then scatter fresh mint leaves to finish.