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Friand Sandwich with Gooseberry Crème Patisserie

A treat to satisfy your sweet tooth. As seen in series 3 or Mercurio's Menu.


  • For Friand loaf

  • 6 free range eggs whites

  • 190g of melted butter

  • 125g almond meal

  • 80g quinoa flour or amaranth flour

  • 180g of icing sugar

  • For Crème Patisserie

  • 2 cups of gooseberry flesh skins reserved

  • 400ml of milk

  • 100ml of cream

  • 4 egg yolks

  • 120g castor sugar

  • 45g corn flour

  • 1 vanilla bean – split


  • 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.

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