Gooseberry Granita, shortbread & elderflower
For the granita For the shortbread thins Put the sugar and fruit in a pan and add just enough water to cover. Bring to the boil, then turn down the heat and…
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Ingredients
- 150g caster sugar
- 500g gooseberries, topped and tailed
- 1 lemon
- 150ml whipping cream
- 1-2 tbsp elderflower cordial
- 4 small mint leaves
- 55g butter, at room temperature
- 25g caster sugar
- A good pinch of salt
- 65g plain flour
- 20g fine polenta
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