elderflower gelato

Heat the milk, cream and elderflower gently to 70–75°C, until steaming.
Remove from the heat, cover and leave to infuse for 2 hours.
Strain out the elderflower, pressing lightly.
Whisk in the sugar, glucose syrup and milk powder until smooth.
Return the mixture to the heat.
Bring to around 80°C, whisking so everything dissolves fully.
Remove from the heat. Add the sea salt.
Stir in the citric acid gradually, tasting as you go, until you get a light fresh acidity. Be careful not to add too much, as the mixture may curdle.
Cool the base quickly, ideally over an ice bath.
Chill in the fridge overnight.
Churn in an ice cream machine according to the manufacturer’s instructions.
Transfer to a container and freeze for 2 to 3 hours to firm up before serving.
Serve with black sesame biscuits.

black sesame biscuits

Preheat the oven to 170°C, or 160°C fan.
Line a baking tray with parchment.
Cream the butter and sugar together until smooth, but not overly fluffy.
Mix in the egg white until fully combined.
Fold in the plain flour, black sesame seeds and salt to form a smooth batter.
Spread very thin circles or rectangles onto the lined tray using a spatula or stencil. Note: the thinner you spread the batter, the crispier the biscuits will be.
Bake for 6 to 10 minutes, until golden at the edges.
While still warm, shape if desired, or leave flat to crisp up.
Cool completely until firm and snappy.