Elderflower parfait cake with berries and oat crisps


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. 

Mackerel tartare

I like to plan. A lot. Especially meals. And because I plan ahead, it is easy to prepare in advance too, having more time with your guests when you have them over for supper.

Last week when my fish loving friend Jenny came for supper I made us a mackerel tartare as a starter. Since we both like fish I made big portions, but you can easily use the recipe below for four as a starter as well.

Mackerel tartare, serves 2-4

Step 1:

6 medium mackerel fillets, about 250 g

almost 1 tbsp salt

1/2 tbsp caster sugar

a few sprigs dill

Step 2:

2 tsp dijon mustard

juice from 1/2 lemon

olive oil

salt, pepper

Start 1-2 days ahead. Place the fish (skin removed) in a tupperware or dish with sides. Clap the salt and sugar into the fish and put the dill on it. Cover with clingfilm clinging to the fish and add some pressure with your hand. Refrigerate for at least 24 hrs. 

Take out the fish and remove the water. Finely chop it and mix with mustard, lemon juice, oil and seasoning in a bowl. Add more dill if needed. 

Shape into 2-4 ‘burgers’ and plate. Serve with a cold sauce (creme fraiche, dijon, lemon juice, salt and pepper) and rocket.