Elderflower & Mint Ice Parfait

Serves 4

For the Mint Syrup
100 g sugar
100 ml water
30 g fresh mint
Grated zest of 1/2 lemon

For the Ice Parfait
3 egg yolks
2 eggs
100 g sugar
100 ml Quadrat elderflower syrup
1 tsp elderflower liqueur
100 ml mint syrup
50 g melted white chocolate
300 ml whipped cream

For the Sugar Lattice
100 g sugar

For the Strawberry Ragout
200 g fresh strawberries
Icing sugar
Juice of 1 lemon

Preparing the Mint Syrup
Simmer the water and sugar until reduced by half, then let cool completely.
Blend the cooled syrup with the mint and lemon zest.

Preparing the Ice Parfait
Whisk the egg yolks, eggs, and sugar in a heatproof bowl over a warm water bath until light and foamy (heat to 82°C), then continue stirring until cooled.
Divide the mixture into two equal parts.
Stir the mint syrup into one half and the elderflower syrup and elderflower liqueur into the other.
Fold half of the melted white chocolate into each mixture, then gently fold in the whipped cream.
Pour into a chilled mold lined with cling film and freeze for at least 3 hours.

Preparing the Sugar Lattice
Heat the sugar in a pan until caramelized.
Using a spoon, drizzle the thick caramel back and forth over baking paper to create a lattice pattern.

Preparing the Strawberry Ragout
Blend part of the strawberries with icing sugar and lemon juice.
Dice the remaining strawberries into small cubes and mix them into the strawberry purée.

To Serve
Arrange the strawberry ragout on the plates.
Cut the ice parfait into slices about 2–3 cm thick and place on top. Garnish with the sugar lattice, a mint leaf, or baked elderflowers.