Elderflower Honey Recipe

Prepare the Base

In a saucepan, combine the heavy cream, milk, and sugar. Heat gently until the sugar dissolves.

Add Egg Yolks

In a bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly to temper them.

Thicken the Mixture

Return the mixture to the saucepan over low heat and stir until it thickens enough to coat the back of a spoon.

Add Elderflower

Remove from heat and stir in the elderflower cordial and vanilla extract. Allow to cool, then churn in an ice cream maker according to the manufacturer's instructions.

Whip Egg Whites

In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.

Incorporate Yuzu

Gently fold in the yuzu juice and cornstarch until just combined.

Bake Meringue

Pipe or spoon the meringue onto a baking sheet lined with parchment paper. Bake at 100°C (212°F) for about 1.5 hours until dry.

Soak Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until softened.

Heat Milk

In a small saucepan, heat the milk gently. Remove from heat and add the softened gelatin, stirring until dissolved.

Combine Ingredients

In a bowl, mix Greek yoghurt and honey. Gradually add the warm milk mixture, whisking until smooth.

Foam the Mixture

Using a hand blender, blend the mixture until it becomes frothy. Chill until ready to serve.