600ml Stock syrup
12 Elderflower heads
1 Punnet strawberries
4 Leaves gelatine (soaked in cold water)
To make the jelly, make the stock syrup using 500g caster sugar and 500ml water, bring to the simmer and drop in the elderflower heads, stir to dissolve the sugar and then remove from the heat, leave to infuse for several hours in a cool place.
Pass the syrup through a fine sieve and measure 600ml of the elderflower infused syrup, heat gently in a pan and drop in the floppy gelatine leaves.
Whisk to dissolve the gelatine, pass through a sieve into a jug.
Chop the strawberries and arrange in tall glasses, pour the elderflower jelly over the strawberries and place in the fridge to set.
2 Egg whites
200g Icing sugar
Whisk the egg whites until they begin to foam, sieve the icing sugar onto the egg whites and set the bowl over a pan of gently simmering water, using an electric whisk, whisk until the meringue is stiff and doubled in size, it will be warm but don’t let it get too warm or the sugar will begin to harden on the edge of the bowl.
You want a thick glossy meringue, place in a piping bag and pipe tiny meringues onto a baking sheet lined with parchment.
Bake in the oven at 110°C for approximately 25 mins, or until the meringues are just crisp.
Arrange the meringue on top of the set jelly and pipe some double cream in between.