Wispy clouds in elderflower custard with syrup

Serves 1 Desserts and puddings

Advertisement

Method

Make the custard and syrup in advance and gently heat before serving.

Before making the custard, put a few cm of cold water in a large bowl (you’ll need this to halt the cooking process of the custard). Heat the cordial in a saucepan over a medium heat to just below boiling. Meanwhile, whisk the egg and sugar together and stir in the hot cordial. Pour the mixture back into the pan then return it to the lowest heat (this is important because you don’t want scrambled eggs). Use a wooden spoon to stir the mixture continuously for about 2 minutes until thickened to the consistency of custard. Remove the pan from the heat and plunge the base of it into the bowl of cold water to halt the cooking process.

To make the syrup, put the cordial and sugar in a small saucepan and place over a low heat until the sugar has dissolved. Increase the heat and simmer for about 6 minutes until it thickens and turns pale gold in colour.

Now make the wispy clouds. Bring some water to the boil in a large pan with a lid. Put a double layer of kitchen paper on to a work surface. Whisk the egg whites with the salt to firm peaks then add the sugar, a little bit at a time, whisking well between each addition until you have meringue that is stiff, glossy and holds firm peaks. Then pour the custard into a dessert plate.

Reduce the heat and make sure the water is not moving. Use a teaspoon to scoop the meringue mixture and gently slide it on to the surface of the water, peaking it into a pointed shape. Make as many wispy clouds as you fancy. Cook them for 2 minutes, then lift out with a slotted spoon. Let each one briefly drain on kitchen paper before sliding each wispy cloud on to the custard. Spoon over the syrup and serve warm.