As selected by Sophie Conran in our recent Elderflower recipe competition!
- 3 egg yolks
- 3 egg whites
- 2 oz caster sugar
- 5-6 tablespoons of elderflower cordial
- 1 tablespoon of grated lemon peel
- 275 ml double cream
- Optional extra : broken up caramelized nut brittle
- Beat egg whites until stiff and gradually beat in sugar.
- In another bowl beat egg yolks until beginning to thicken and beat in elderflower cordial and lemon peel.
- Whip cream lightly and then fold into egg yolk mixture and egg whites.
- Place in a freezer container overnight to freeze. There is no need to re-whip.
You need one freezable bowl which will fit inside another e.g. 16cm and 22cm, some slices of lemon and a collection of elderflower sprigs and leaves. Also some runny honey.
- Brush insides of bigger bowl with honey to help stick on the flowers.
- Place a few slices of lemon on the base of larger bowl and place smaller bowl on top.
- Weight smaller bowl with eg a bag of frozen peas.
- Place leaves, flower heads and lemon slices in the gap between the bowls. Freeze for 30 minutes until water begins to freeze.
- Periodically push down the flowers etc into the freezing water, adding more water as necessary to fill the gap between the bowls.
- Freeze 24 hours.
To assemble final dish
- Remove frozen bowl from freezer and remove bag of peas. Pour warm water into small bowl to loosen it from larger bowl.
- Dip large bowl in warm water and then tip ice bowl out. Put in freezer until ready to use.
- Take ice cream out of freezer to slightly soften. Using an ice cream scoop make “balls” of ice-cream. Place on a baking tray and return to freezer until ready to use.
- At point of service place ice bowl on a plate and fill with frozen ice cream “balls”.
- Once placed in individual bowls, caramelized nut brittle may be sprinkled on top.