Strawberry and Elderflower Split

Emily Watkins

Emily Watkins

19th July 2013
Emily Watkins

Strawberry and Elderflower Split

This dish featured on our menu in July. It is typically seasonal and really brings out the staggering flavours in these two simple, locally grown ingredients. It may seem that it is a long process but it is well worth it.You will need a bread loaf tin or something similar to set the split in, so that you can sandwich the elderflower ice cream in between the strawberry sorbet. If you have an ice cream machine it will make the process easier but you can always freeze it in a container.


  • Stage 1:
  • Strawberry Sorbet
  • Ingredients:
  • 1kg strawberries
  • 375gr sugar
  • 325gr water
  • 45gr liquid glucose
  • Stage 2:
  • Elderflower Ice Cream
  • 6 yolks
  • 75gr caster sugar
  • 175ml elderflower cordial (or more to taste)
  • 300ml full fat milk
  • 300ml cream
  • Stage 3:
  • Elderflower Meringues
  • 60ml elderflower cordial
  • 40ml water
  • 10gr powdered egg whites (available in most supermarkets in the baking section)
  • 35gr caster sugar
  • Stage 4:
  • Strawberry sherbert
  • 1 ½ tablespoons of citric acid
  • ½ tbsp bicarbonate of soda
  • 4 tablespoons icing sugar
  • 10 strawberries


Strawberry Sorbet

Place the sugar, water and glucose in a heavy bottomed pan. Bring to the boil and simmer for 2 minutes. Pour into a container and leave to chill.

Wash and hull the strawberries. Place in a food processor and puree to smooth. Pour the strawberries through a fine sieve to remove any seeds.

Add the sorbet syrup to taste.

If you have an ice cream machine, place it in the machine and turn on, otherwise place in a container in the freezer and stir every 15 minutes.

Meanwhile, prepare your terrine mould. Brush the loaf tin with oil. Roll out cling film on a clean surface long enough to fill the mould and overlap slightly. Place another layer of cling film on top to strengthen. Smooth out with a clean cloth and then line the tin with it.

Start preparing the elderflower ice cream:

Elderflower Ice Cream

Place the yolks and caster sugar in a bowl and whisk until pale.

Bring the cream and milk to the boil and then pour slowly over the eggs, whisking all the time. Pour the mix back into the pan and cook very gently over a low heat until it becomes a thickened custard.

Pour through a fine sieve into a bowl and place in the fridge to cool.

When cool, stir in the elderflower cordial. Taste and add more if you like it stronger.

Once the strawberry sorbet is thickened, spoon half of it into the bottom of the loaf tin and smooth with a pallet knife. Place in the freezer. Place the rest of the sorbet in a bowl in the freezer until needed.

Now churn the elderflower ice cream. Once ready, place on top of the sorbet in the loaf tin and smooth out. Place back in the freezer for at list an hour until firm to the touch on top. Now you can spread the remaining strawberry sorbet over the ice cream and place your finished terrine back in the freezer until needed.

Now for the meringues:

Elderflower Meringues

Pre-heat the oven to 110 deg C.

Mix the elderflower and water together.

Place the powdered whites in a bowl and add a tablespoon of the cordial and mix to form a paste. Slowly whisk in the rest of the cordial.

Now, increase the whisking as you would normally to whisk egg whites. They will work fairly quickly.

Once they have become stiff, start adding the sugar a little at a time and carry on whisking until you have a very smooth meringue.

Place in a piping bag and pipe your meringues onto baking parchment before placing in the oven for about 40 minutes (depending on how large they are).

Strawberry sherbert

Wash, dry and hull the strawberries. Roughly chop and place on a sheet of baking parchment in the oven at 110 until they have dried out.

Place in a food processor until a fine dust. Pass through a fine sieve to remove the seeds.

Mix with all of the other ingredients.

Stage 5:

To put together.

Pull the loaf tin from the freezer.

Take out the terrine and place on a chopping board.

Using a hot, sharp knife cut into 2cm wide slices.

Place on a plate, together with some meringues and lastly sprinkle the sherbert over the meringues.

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