GOOSEBERRY TRIFLE

Trifle is a great choice, as it’s light and sweet with some acidity, and gooseberry is my choice of fruit.

SERVES 6 FOR THE COMPOTE

600g gooseberries

1 vanilla pod, split

200g caster sugar

FOR THE CRUNCH

100g caster sugar

150g jumbo oats

50g hazelnuts, roughly chopped

50g salted butter

TO SERVE

200g double cream

For the gooseberry compote, place the gooseberries in a saucepan with the split vanilla pod and let them simmer over a low heat for about 5 minutes. Add the sugar, stir well and let it simmer for another 10 minutes. Leave to cool, then store in jars in the refrigerator. It will keep for 2–3 weeks.

Preheat the oven to 180°C/gas 4. Mix the sugar, oats and hazelnuts and place on a baking tray. Divide the butter into small pats and spread it over the mixture. Bake in the oven for 5 minutes, then mix the crunch well and bake for another 5–10 minutes, or until golden brown.

Whip the cream until it forms soft peaks. Choose 6 glasses or jars. Spoon in alternate layers of gooseberry compote, cream and crunch, finishing with a swirl of cream on top.

Recipes taken from Simply Scandinavian by Trine Hahnemann, published by Quadrille (£27).

Photography by Columbus Leth.