Friand Sandwich with Gooseberry Crème Patisserie

For Friand loaf

1. Gently beat egg whites until foaming (do not beat till stiff) Sift in icing sugar and flour and combine into egg whites.
2. Add almond meal and mix trough then add butter and gently mix trill combined.
3. Grease loaf tin with butter and then line with baking paper, pour mixture into loaf tin and bake for about one hour in a 170 ff oven.
4. When cooked, turn out of tin and cool in the fridge on a wire rack.

For Crème Patisserie

1. Cut the gooseberry in half and then using a teaspoon scoop out the flesh and place in a bowl.
2. Collect about 1 ½ - 2 cups of flesh. This should leave about 1.4 or so kilos of skins which you will use to make the gooseberry syrup.
3. Mix egg yolks with sugar in a cake mixer until well combined then add the corn flour and combine.
4. Heat milk, cream and split vanilla bean in a saucepan over gentle heat until the mixture almost comes to the boil – it will begin to foam at which point remove from the heat.
5. Remove the vanilla bean and discard.