Wait and see

With thanks to Nigel Slater for his lemon curd and orange parfait.

Gooseberry and elderflower parfait
C. 200ml double cream
A couple of big spoonfuls of plain yoghurt (I used set, next time will use Greek)
Some meringues (sufficient to give a good consistency)
Tin of gooseberries in syrup
Splash of elderflower liqueur

Whip double cream. Mix in yoghurt, roughly crumbled meringues, gooseberries, and elderflower liqueur. Put in ice-cream tub lined with cling film. Put in freezer. Hope that the alcohol content will stop it freezing like a rock.

Ed: Jerusalem artichoke puree rather less successful. Clearly a vegetable for roasting(?) or soup.