Elderflower, Berries and Pistachio Dessert from Le Franschhoek Hotel & Spa
Ingredients:
- Elderflower cordial x 187ml
- Lemonade x 187ml
- White wine x 187ml
- Leaf gelatine x 5 leaves
- Assorted berries x 1 punnet of gooseberry, black berry, blueberry, raspberry, strawberry and a few mulberries
- Pistachio nuts x 100g
- Castor sugar x 50g
- Mint sprigs for garnish
- Ice cream x scoop per person
- Setting tray
- Cling wrap
- Conical strainer
- Blender
Method:
- Bloom the gelatine leaves in cold water, and then set aside
- Mix the elderflower, lemonade and white wine together and bring to the boil and set aside
- Add the bloomed gelatine to the hot liquid and give a gentle stir then set aside
- Pass the hot liquid through the strainer and set aside
- Carefully line a setting tray with cling wrap, ensuring all bubbles are out and cling wrap is flat
- Pour the liquid on to the tray and allow setting in the fridge
- Give the berries all a wash and remove any stalks and set aside for plating, take 4 of each of the berries and place in a pan and add the sugar and gently over a low heat, cook the berries till soft, then blitz, then pass through the strainer, use as garnish on the plate very simple coulis
- Allow the ice cream to soften and place a scoop for when you are serving.
