Elderflower parfait

To make the sorbet, make a syrup by combining the water and sugar in a saucepan, bringing to the boil and then chilling until completely cold (this can be done over ice)

Combine the chilled syrup with the strawberry, sorbet stabiliser and lemon juice, then freeze in a Pacojet container overnight

To make the infused whipped cream, warm 125g of the cream to 60°C and add the elderflower heads. Set aside to cool for 2 hours (do not overheat or it won't whip!)

Pass the cream through a sieve, pushing out all the liquid, then add the remaining cream and whip to medium-soft peaks

To make the meringue, add a dash of water to a saucepan with the sugar and glucose, and heat to 118°C. Start gradually adding the egg whites and continue whisking until the mixture is cold 

To make the pate a bombe, place the egg yolks in stand mixer and whisk until tripled in volume

Mix the sugar with just enough water to make a mixture that resembles sand, then transfer to a pan and heat to 115°C

Pour the whisked yolks slowly into the pan, whisking all the time. Continue whisking until cold

Mix 175g of the meringue with 125g of the pate a bombe, then fold in the infused whipped cream. Pipe into metal parfait rings set on a flat tray and freeze overnight

For the strawberry jus, slice the strawberries and mix with the sugar in a heat proof bowl, then cover. Place over a pan of simmering water and cook for one hour until juice has released, topping up the simmering water if necessary. Chill over ice and strain through a muslin cloth

Prepare oil for deep frying by heating to 180°C. Whisk the flour and water over ice until it's the consistency of single cream. Dip the elderflower heads into the batter and then into the oil. Fry until golden, using tongs to keep them submerged in the oil. Remove from the oil and dry on a cloth, then coat with sifted icing sugar 

Working quickly, pour the strawberry jus into 4 ice-cold jugs. De-mould the parfaits into 4 bowls, topping with the elderflowers and crumbled strawberries. Pacotise the sorbet and add to the bowls along with the fritters. Serve alongside the jus