By Bryan Picard

Serves 8

Gooseberry Sorbet

• 2 cups gooseberries
• 1 ½  cup water
• ¾ cup cane sugar

Put the gooseberries, water and sugar in a medium saucepan and bring to a simmer. Cook on low for 15 minutes until the gooseberries are soft.

Leave to cool for 10 minutes and transfer to a blender.

Blend on high heat for a few minutes until smooth.

Transfer and refrigerate until completely cooled.

Churn the sorbet in an ice cream maker following your machine directions.

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Acadian wheat honey cake 

• 1 cup acadian wheat flour
• 1 cup white flour
• 1 cut oats
• 1 cup honey
• ¾ cup sunflower oil
• ⅔ cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• pinch of sea salt

Preheat the oven to 325F.

In a bowl mix the flours, oats, baking soda and salt.

In another bowl, whisk the honey, oil, buttermilk, eggs and vanilla until smooth and combined. Fold in the flours with a wooden spoon and mix until combined.

Pour into a 9 x 9” baking pan lined with parchment paper.

Bake for 40 minutes until golden brown.

Transfer to a wire rack and leave to cool.

Bay and birch syrup

• ¼ cup birch syrup
• ¼ cup cane sugar
• ¼ cup water
• 1 tablespoon sherry
• 2 bay leaves

Heat the birch syrup, sugar, water, sherry and bay in a small saucepan and simmer for 2 minutes. Leave to infuse for 10 minutes and transfer to a container and leave to cool.

Garnishes

• ½ cup hazelnuts, toasted and crushed
• few dried calendula

Serve

Lay a piece of oat cake in a bowl and spoon some sorbet beside it.

Drizzle with a tablespoon of birch syrup and garnish with toasted hazelnuts and calendula.

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Photo Credits: Bryan Picard