Gooseberry and Elderflower Parfait is a traditional British recipe for a classic dessert of gooseberries cooked in elderflower cordial that is whipped into a syrup-sweetened meringue before being folded with whipped cream and frozen. The full recipe is presented here and I hope you enjoy this classic British version of: Gooseberry and Elderflower Parfait.
Place the gooseberries in a pan along with the elderflower cordial. Bring to a boil, reduce to a simmer and cook until soft (about 30 minutes). Allow to cool then liquidize into a puree. Pass through a fine-meshed sieve, pressing down with a wooden spoon, and discard the pulp. Set the sieved puree to one side.
Add the water and sugar to a separate pan and slowly bring to a boil. Boil for 5 minutes then take off the heat. Whilst the syrup is cooking beat the egg whites until stiff (but not dry) then add the syrup in a steady stream. Continue whisking all the while until the mixture is glossy and stiff.
Whip the cream until thick then fold the gooseberry puree into the meringue, followed by the cream. Stir well to combine then freeze. Serve from the freezer.
