Elderflower cream with strawberry sorbet

Elderflower cream with strawberry sorbet

By
From
Everyday Seafood
Serves
6

Make this dessert at the beginning of the summer, when British strawberries are amazing and the hedgerows are full of elderflower. There is a bit of time involved here but believe me, it’s worth it. The sweeter the strawberries, the better it will be. The set cream and sorbet recipes are versatile, so feel free to play around with the flavours.

Ingredients

Quantity Ingredient

For the elderflower cream

Quantity Ingredient
2 sheets bronze leaf gelatine
560ml whole milk
180ml double cream
90g caster sugar
100ml elderflower cordial

For the strawberry sorbet

Quantity Ingredient
1kg strawberries
175g caster sugar
125ml sparkling wine
100ml liquid glucose

To finish

Quantity Ingredient
15 strawberries, hulled and quartered
1 lime, zest finely grated

Method

  1. For the sorbet, halve the strawberries, place in a heatproof bowl with 100 g of the sugar and toss to mix. Cover the bowl with cling film, then place it over a pan of boiling water for 2 hours to draw all the juice out of the strawberries.
  2. Meanwhile, make the elderflower cream. Soak the gelatine in a shallow dish of ice-cold water. Pour the milk and cream into a pan, add the sugar and dissolve over a medium heat, then bring to a simmer and take off the heat. Immediately drain the gelatine and add to the hot milk mixture, whisking until melted, then whisk in the elderflower cordial.
  3. Pour the elderflower cream into 6 individual dishes or glasses, dividing the mixture evenly, and place in the fridge to set for 3 hours.
  4. When the strawberries are ready, tip them into a muslin-lined sieve over a bowl and squeeze to extract as much juice as possible. Weigh 125 g of the strawberry pulp and 250 ml of the strawberry juice (see note).
  5. To make the sorbet, put the measured strawberry pulp and juice into a pan and add the sparkling wine, glucose and remaining sugar. Bring to a simmer over a medium heat and simmer gently for 4 minutes. Allow to cool, then churn in an ice-cream machine until firm. Transfer the sorbet to a freezerproof container and place in the freezer until ready to serve.
  6. To assemble, gently toss the quartered strawberries with the lime zest and spoon on top of the elderflower creams. Using a warmed ice-cream scoop or large spoon, scoop balls of the sorbet and place on top of the strawberries and cream. Serve immediately.

Note

  • If you have some strawberry juice left over, you can make a jelly to top the creams. Measure the juice and use 1 sheet of leaf gelatine per 100 ml juice. Soak the gelatine in cold water. Bring the strawberry juice to a simmer, squeeze the gelatine to remove excess water and add to the juice off the heat, whisking to dissolve. Leave to cool. When on the point of setting, pour on top of the creams and refrigerate until set before topping with the strawberries and sorbet.
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