Gooseberry pudding, yoghurt and blueberry

Begin by making the sorbet. Bring the sugar, water, glucose, stabiliser and trimoline to the boil in a large pan, then remove from the heat and leave to cool. Once the liquid has cooled, use a hand blender to mix in the blueberry purée. Churn the sorbet mixture in an ice cream machine and store in the freezer until required

For the crumble, rub together the butter, sugar and flour in a mixing bowl until it resembles breadcrumbs and spread it out across a tray. Bake in the oven at 170°C/gas mark 3 for 20-25 mins or until golden, mixing the crumble every 5 minutes to ensure even cooking. Once cool pulse in a food processor to a fine crumble consistency and set aside until ready to serve

To make the jam, bring half of the sugar to the boil with the glucose and cook until it reaches 135°C. Stir in the gooseberries and vanilla and allow the mixture to return to the boil. Mix together the remaining sugar and the pectin, then add this to the pan and cook until it reaches 106 °C. Remove the jam from the heat and transfer to a container to cool

Preheat the oven to 180°C/gas mark 4

Prepare the pudding batter by whisking together the egg whites and sugar to form stiff peaks. Melt the butter and mix it together with the egg yolks and yoghurt powder, gradually folding in the flour and almonds. Once the flour has been fully combined gently fold in the stiffened egg whites

Pipe the pudding mixture halfway up the pudding basins, add a spoonful of the gooseberry jam then top with more pudding mix. Add the puddings to the preheated oven and bake for 10 minutes until golden

Meanwhile, prepare the yoghurt by simply mixing together the yoghurt, sugar and vanilla in a bowl. Reserve until ready to serve

Once the puddings have cooked remove them from the oven and turn out onto each plate. Arrange the sliced blueberries and gooseberries on the plate along with a circle of crumble. Top the crumble with a quenelle of sorbet, spoon the yoghurt over the top of the puddings and serve