Elderflower parfait

The pudding for my party at home this summer, was an incredibly easy parfait, flavoured with my mother’s homemade elderflower cordial.

I find this dessert or a parfait with any flavour, such a good thing if there are several dinner guests. You can make it well in ahead, and it is stored in the freezer which frees up space in the fridge. Oh, and it is absolutely delicious.

I made a large batch and froze it in a clingfilm-covered loaf tins, serving a slice on each plate with homegrown (from my parents’ garden) red currants.

Elderflower parfait, serves 4

3 egg yolks

100 ml caster sugar

300 ml whipping cream or double cream

65 ml concentrated elderflower cordial (only a guideline as different concentrations for different cordials)

Beat the yolks and sugar until pale and fluffy in a mixing bowl. In a separate mixing bowl whip the cream. Fold the cream into the egg mixture. Add the elderflower and stor to combine. Pour into any freezeable moulds you like, either divided into portions or in one large mould. Freeze overnight.

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