Elderflower parfait cake with berries and oat crisps

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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.

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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. 

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.