Elderflower Parfait with Strawberry Recipe

Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

Dessert
challenging
10
4 hours, plus 3 days infusing time

PT4H

Michael Wignall complements a stunning aerated elderflower parfait with strawberry gel and glaze, a smattering of wild strawberries and more unusual additions of olive oil jam and a zingy elderflower sherbet.

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Ingredients

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Metric

Imperial

Aerated elderflower parfait

170g of elderflower
270g of egg yolks
180g of water
4 gelatine leaves, soaked in cold water
67g of sugar
20g of fondant
255g of cream

Raisins

100g of golden raisins
10g of elderflower cordial

Elderflower oil

125g of elderflower
100ml of rapeseed oil

Olive oil jam

50g of glucose
50g of trimoline
3 egg yolks
185g of extra virgin olive oil
2g of salt

Sablé Breton

110g of self-raising flour
3g of baking powder
40g of egg yolks
80g of sugar
80g of butter

Strawberry glaze

100g of strawberries, juiced
30g of sugar

Strawberry gel

300g of strawberries, juiced
3g of agar agar

Elderflower sherbet

30g of absorbit
1g of citric acid
15g of icing sugar
1g of bicarbonate of soda
30g of Isomalt sugar

Clotted cream rocks

200g of clotted cream
200g of milk
20g of pro espuma

To plate

wild strawberries, 1 punnet
freeze-dried strawberries

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Sous vide equipment
Thermomix
Food mixer
Vacuum box
Blender
Espuma gun
Liquid nitrogen

Start by preparing the raisins. Place the raisins and elderflower cordial into a vacuum bag and seal. Leave to infuse for 3 days

100g of golden raisins
10g of elderflower cordial

Preheat a water bath to 68°C

For the elderflower oil, place the elderflowers and rapeseed oil into a vacuum bag and seal. Cook for 40 minutes. Leave to cool then pass through muslin cloth and chill

125g of elderflower
100ml of rapeseed oil

Now make the parfait. Blend the yolks, water and elderflowers in a Thermomix at 68°C for 3 minutes, then add the gelatine. Pass through a fine sieve

270g of egg yolks
180g of water
170g of elderflower
4 gelatine leaves, soaked in cold water

Place 200g of the mixture into a mixer bowl with the sugar and fondant. Whisk on a high speed until thick and fluffy

67g of sugar
20g of fondant

Whip the cream to stiff peaks and fold into the elderflower mix in two stages. Mix 120g of the final mix with 20g of the elderflower oil and transfer to the vacuum lock box

255g of cream

Place into the vacuum chamber and vacuum until it has increased 5 times in size. Transfer to the freezer for 4 hours

To make the olive oil jam, boil the glucose and trimoline and add to a blender. Allow to cool, then slowly blend in the yolks, followed by the olive oil. Season to taste with salt

50g of glucose
50g of trimoline
3 egg yolks
185g of extra virgin olive oil
2g of salt

Preheat the oven to 140°C/gas mark 1

To make the sablé Breton, sift the flour with the baking powder. Whisk together the egg yolks and sugar until pale and fluffy then slowly add the butter until fully incorporated

110g of self-raising flour
3g of baking powder
40g of egg yolks
80g of sugar
80g of butter

Gently fold in the flour, then roll out to a thickness of 1cm and bake on a tray for 20-25 minutes until light brown

For the strawberry glaze, reduce the strawberry juice with the sugar until a syrup consistency is reached

30g of sugar
100g of strawberries, juiced

For the gel, bring the strawberry juice to the boil with the agar, boil for 1 minute then transfer to a container until set. When fully set, blitz in a blender until smooth and pass through a fine sieve

3g of agar agar
300g of strawberries, juiced

To make the elderflower sherbet, mix together all of the dry ingredients then slowly drizzle in 40g of elderflower oil, whisking all the time until a powder is formed

15g of icing sugar
1g of bicarbonate of soda
30g of Isomalt sugar
30g of absorbit
1g of citric acid

Blend together the clotted cream, milk and pro espuma and pass through a sieve into a gas canister. Charge with one charge and give it a good shake

200g of clotted cream
200g of milk
20g of pro espuma

Squirt small irregular dots of the mixture into liquid nitrogen. When frozen, pass into a container and store in the freezer

To plate, cut the parfait into portions and place one piece in the middle of each plate. Dot the strawberry and olive oil gels around, glaze the wild strawberries in the strawberry glaze and arrange on plates alongside the raisins

wild strawberries, 1 punnet

Crush up the sablé Breton and sprinkle over the parfait. Finish with the elderflower sherbet, freeze-dried strawberries and clotted cream rocks

freeze-dried strawberries

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Michael Wignall

Michael Wignall could have been a professional BMX biker. It was a fortunate day for foodies everywhere when he decided instead to work under legendary Northern chef Paul Heathcote.