When I recently made the elderflower cordial, I received a lovely response in form of a recipe for this delicious parfait: it’s slightly more compact than normal ice cream, and it takes a little bit of time and effort, but it is absolutely worth it! So, if you’re looking for an interesting dessert for a gathering, an alternative to ice cream or, indeed, anything, as long as it tastes of elderflower – look no further!
Elderflower Parfait (serves 8-10)
- 4 egg yolks
- 80 ml elderflower cordial
- 250ml whipping cream
- some lemon juice, to taste
Begin by beating the egg yolks with the elderflower cordial in a bainmarie, until it is quite hot (use a clean finger to check – and remember to wash it after each test!). It will almost double in size but you need to keep beating (sorry!)
Once it is hot, move the bowl into a big bowl filled with ice cubes and water and keep beating it until it is fully cooled down again.
In a second bowl, beat the cream until it forms soft peaks. Carefully fold in the elderflower foam and add some lemon juice, to taste. Some cordials contain quite a lot of lemon juice already, so check before you add too much!
I used a bundtcake form and some canelé forms for my parfait, but a simple cake tin will do the trick: you might want to cover it in cling film to make it easier to serve. Fill your container, cover it with cling film and leave it in the freezer for at least 8 hours. Before serving, give it a bit of time to thaw.
These taste great with fruit coulis or the fruit compote recipe I am in the process of writing up …