This elderflower parfait has featured on the blog before, but it was such a success at my last dinner party I had to post it again.
Actually, I dare say this is the perfect summer pudding! Perfect for your guests because it is delicious, refreshing, has different textures and simply tastes of summer. And perfect for you because apart from washing the berries you can make everything ahead. Plus you will get standing ovations and plenty of compliments.
Elderflowerparfait cake, serves 8-10
6 egg yolks
200 ml caster sugar
600 ml whipping cream or double cream
130 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 stir to combine. Pour into a clingfilm lined springform. Cover with more cling and freeze for at least four hours. Place on a cake plate and top with berries before serving.
Oat crisps, makes about 50
300 ml oats
200 ml granulated sugar
50 ml syrup
150 g melted butter
50 ml cream
150 ml plain flour
1/2 tsp baking powder
Combine all the ingredients and place dollops the size of a teaspoon on parchment paper on a baking tray quite far apart, they expand a lot in the oven. I only placed 9 on each sheet and that worked perfectly. Bake in 175 C oven for 8 minutes. Leave to cool on a wire rack. Store in an airtight container.
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