Elderflower Crème Brûlée with Gooseberry Compote by The White Hart at Fyfield - The Oxford Magazine

Ingredients

• 125g salted butter
• 800g full fat cream cheese
• 125g icing sugar
• 2 tsp vanilla extract
• 400ml double cream
• 35g caster sugar, plus a little extra to brûlée
• 120ml elderflower cordial
• 6 egg yolks
• 400g gooseberries
• 6 tbsp caster sugar
• 2 tbsp elderflower cordial
• 210ml tepid milk
• 50g unsalted butter, softened
• 2 eggs, beaten
• 100g caster sugar
• 10g fresh yeast (or 5g dried)
• 300g plain flour
• ½ tsp salt
• Vegetable oil, for frying