Elderflower yogurt parfait
Serve with your favourite fruit puree of fruit sauce. Only use fresh eggs for this recipe.
Ingredients
- 4 egg yolks
- 200 ml elderflower cordial
- ½ lemon, unwaxed; finely grated zest and juice
- 180 g Greek yogurt
- 200 ml double cream, whipped
- 2 tbsp smooth peanut butter
Method
- Line a loaf tin with cling film, set aside. Whisk egg yolks, elderflower cordial, lemon zest and juice in a steel bowl over hot water (or in a bain marie, if you have one) until it turns into a pale cream. Remove from heat and keep whipping until cooled to room temperature. Add yogurt and whipped cream, mixed well. Pour mixture into prepared lined loaf tin, cover with clingfilm and place in freezer. Move from freezer to fridge about 30 minutes before serving.