Elderflower mousse with Wareings rose hip meringue, violet syrup, thyme gel, Little Town Dairy yoghurt sorbet & fresh, seasonal Lancashire flowers.

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 5th July 2013
North West Young Chef of the Year

Elderflower mousse with Wareings rose hip meringue, violet syrup, thyme gel, Little Town Dairy yoghurt sorbet & fresh, seasonal Lancashire flowers.

Dessert created by Paul Mackellar from Foxholes Restaurant during the Lancashire Heat of the North West Young Chef Competition 2013


  • 200g caster sugar
  • 500ml little town dairy good-quality plain yoghurt
  • ½ lemon, juice only, strained
  • 1 packet edible flowers (rose & viola)
  • 130g double cream
  • 80g egg white
  • 75g elderflower cordial (syrup)
  • 200g little town dairy Skyr/Strained yoghurt
  • 7g gelatine
  • 3g egg white powder
  • 75g pickled rosehips
  • 5ml/ 1 drop violet essence
  • 2g thyme
  • 0.25g agar agar
  • 5g instant food thickener


For the yoghurt sorbet, place 50g of sugar and 120ml boiling water into a small pan and bring back to the boil, stirring to dissolve the sugar. Once dissolved, boil for a few seconds, then remove from the heat and leave to cool. When the sugar syrup is cold, pour it into a bowl with the yoghurt and lemon juice. Taste and add a little more lemon juice if necessary. Churn in an ice cream machine according to the manufacturer’s instructions for about 15 minutes, or until softly set, then transfer to a container and freeze.
Whip the cream & egg whites in separate bowls bloom the 4g gelatine and dissolve in the warmed cordial with 16g of sugar. Mix the cordial & gelatine into the strained yoghurt then fold in the cream & egg whites, Pipe the mousse into acetate tubes and freeze.
Blend the rosehips to make a concentrate then heat 50g sugar & 45ml water to 121C whisk the egg white powder with 10ml water & slowly add the caramel to make Italian meringue bloom the 3g of gelatine and add to the meringue before it gets cold. Add the rosehip mix and 1g salt and pipe into small dots dry out in a dehydrator or oven at 55C for 12 hours.
Bring 22g sugar and 75ml water to the boil and add the violet essence & keep in a squeeze bottle.
Bring 19g sugar and 125ml water to the boil then cool blanch the thyme then refresh in cold water. Blend the syrup with the time for 1 minute at full speed then strain. Whisk the agar agar into the liquid and bring to the boil. When cold blend with a stick blender and add the instant food thickener.
Put the plates in the freezer to get cold then remove the mousse from the tubes and temper/cool on the plate to about 5C then plate up.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.