nettle and elderflower cordial

Heat the water and sugar until the mixture reaches 86°C.
Add the nettles, elderflower, hibiscus and citric acid.
Leave to infuse for 20 minutes.
Strain the liquid and set aside.

nettle meringue shards

Combine the sugar and egg whites in the bowl of a stand mixer or Thermomix.
Heat the mixture to 80°C.
Whip on medium speed for 5 minutes until thick and glossy.
Spread the meringue thinly onto a non-stick mat.
Dust generously with nettle powder.
Dehydrate at 80°C for 1 hour.
Allow to cool completely.
Break into shards.

strawberry tuile shards

Simmer the strawberries, sugar, citric acid and pectin for 3 to 5 minutes until slightly thickened.
Blend until smooth with a hand blender.
Leave to cool.
Spread the cooled mixture thinly onto a non-stick mat.
Dehydrate overnight at 100°C until fully dried.
Break into shards.

elderflower vinegar gel

Bring the vinegar and honey to the boil.
Pour the hot liquid over the elderflowers in a jar and leave to infuse.
Strain the infused liquid into a saucepan.
Whisk in the agar agar.
Bring to the boil.
Pour onto a tray and place in the fridge until set firm.
Blend until smooth.
For a finer texture, pass through a fine mesh sieve.
Place in a vacuum chamber to remove air bubbles if desired.

nettle and elderflower parfait

Heat the prepared cordial to 118°C.
Whip the egg yolks in a stand mixer until light in colour.
Slowly drizzle the hot cordial into the egg yolks while mixing.
Continue to whip until the mixture is completely cool.
In a separate bowl, whip the double cream to soft peaks.
Once the egg mixture is cool, gently fold in the semi-whipped cream until fully incorporated.
Freeze the parfait in silicone moulds until firm.

assembly and plating

Remove the frozen parfait from the mould.
Garnish with nettle meringue and strawberry tuile shards.
Arrange diced red strawberries and halved white strawberries alongside.
Dot the plate with elderflower vinegar gel.
Finish with wood sorrel, wood sorrel flowers and sheep’s sorrel.