Elderflower Parfait Recipe

4
2 hours

Ingredients

Strawberry sorbet

  • 55g of caster sugar
  • 55g of water
  • 125g of Boiron strawberry purée
  • 5g of lemon juice
  • 12g of sorbet stabiliser

Infused whipped cream

  • 310g of double cream
  • 90g of sprigs of fresh elderflower

Italian meringue

  • 1 dash of water
  • 90g of caster sugar
  • 6g of glucose syrup
  • 1 1/2 egg whites, lightly beaten

Pate a bombe

  • 50g of caster sugar
  • 75g of egg yolk

Strawberry jus

  • 125g of strawberries
  • 32g of caster sugar

Elderflower fritters

  • 25g of tempura flour
  • 40g of sparkling water, chilled
  • 5 sprigs of fresh elderflower, broken into individual clusters
  • neutral oil, for deep frying
  • icing sugar for dusting, sifted

Garnish

  • 1 tbsp of freeze-dried strawberries, crumbled

Method

1

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)

  • 55g of caster sugar
  • 55g of water
2

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

  • 125g of Boiron strawberry purée
  • 5g of lemon juice
  • 12g of sorbet stabiliser
3

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!)

  • 310g of double cream
  • 90g of sprigs of fresh elderflower
4

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

5

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 

  • 1 dash of water
  • 90g of caster sugar
  • 6g of glucose syrup
  • 1 1/2 egg whites, lightly beaten
6

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

  • 75g of egg yolk
7

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

  • 50g of caster sugar
8

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

9

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

10

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

  • 125g of strawberries
  • 32g of caster sugar
11

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 

  • neutral oil, for deep frying
  • 5 sprigs of fresh elderflower, broken into individual clusters
  • 25g of tempura flour
  • 40g of sparkling water, chilled
  • icing sugar for dusting, sifted
12

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