Iced Elderberry Parfait

BEFORE you all start writing in saying, “Neil, elderberries aren’t in season!” I get a glut of these vibrant and delicious berries in autumn and make syrups from them. Or if no elderberry syrup is to hand, try Aelder liqueur made from elderberries foraged from East Lothian by a local, independent business.

A simple syrup is equal quantities of fruit and sugar with enough water to make a liquid. Bring to the boil and simmer for 30 minutes, pass through a fine sieve and store in sterilised jars or bottles. It freezes well. Use as much as you see fit in the recipe here.it ends up as a rich, inky purple syrup – like something Violet Beauregarde would have made in Charlie and the Chocolate factory!

For more information visit www. cafesthonore.com

Makes 4 to 6 portions

INGREDIENTS

100g elderberries

250g caster sugar

225ml water

5 egg yolks

2 leaves of gelatine, optional 500ml double cream

Aelder elderberry liqueur Langue du chat biscuits or shortbread for serving

METHOD

1 Boil the elderberries with 100g of caster sugar and 100ml water to make a fruit syrup. Pass through a fine sieve and chill.

2 Bring 150g of sugar and 125ml of water to the boil in a large pot and simmer for 8 to 10 minutes until it reaches 121˚C. If you can’t test with a probe thermometer, drop a small amount on a cold surface using a teaspoon. If it rolls around in your fingers it is at softball stage, but be warned it is very hot! Allow the syrup to cool slightly before using in the next stage.

3 Next, whisk the egg yolks in a bowl with an electric whisk and slowly trickle in the syrup, whisking all the time. Continue to whisk for around 5 minutes until it is light yet thick and voluminous.

4 In a clean bowl, whisk the cream until just thick, or ribbon stage, so it will still fall from the whisk.

5 Next, melt the gelatine in the syrup pan and whisk in the egg yolk mix. Then add the cream a little at a time by folding in gently using a big spoon. Ensure all is combined before adding the elderberry syrup. It is very strong so no need to add it all. Add a splash of the Aelder and give a last mix with a whisk.

6 Pour the mix into cling film-lined terrine mould and freeze overnight. The next day remove from the freezer and re-wrap in a sheet of grease -proof paper. It will store better and prevent the cling film from sticking when you cut it.

7 Serve with langue du chat biscuits or shortbread.