I have spoken about my Summer love affair with the beautiful Elderflower and you know my other true love is home made custard...Custard is a wonderful vehicle for delicate flavours, hot it is scrumptious on a Winters day and it is equally wonderful cold in Summer months. For a recent supper event I decided to organise a ménage à trois with the aforementioned elderflower, custard and gooseberry. You can easily make this without the elderflowers as you'll have a delicious vanilla custard. This really fun dessert originated in France where it is called Îles flotantes literally floating islands. I dare you not to have a smile on your face when you see the beautiful meringue clouds floating in a sea of rich custard -let your inner child come out to play.

Poached Meringue with Elderflower Custard & Gooseberry Coulis

What you need: -serves 6

For the custard-

6-8 fresh heads of elderflower blossom
500ml full fat Glenisk Organic milk
1 vanilla pod -split length ways with seeds scraped out
80g caster sugar
4 free range egg yolks

For the meringues-

3 egg whites
150g caster sugar

For the goosegog coulis-

200g gooseberries
2-3tbsp caster sugar

For the spun sugar (optional)

200g caster sugar
75ml water

Elderflower Blossom Season Late May -Mid July

What you need to do:

For the custard-

Shake the elderflower heads to knock off any insects and trim off the largest part of the green stalky bits
Put the elderflowers and the milk into a container and leave in the fridge for a few hours or preferably overnight if you've time

Glenisk Milk Soaking The Flavours

Put the milk, elderflowers and vanilla seeds plus pod in a saucepan on a medium heat and scald the milk by bringing it to a 'shiver' -you'll see bubbles start to form at the edges
Meanwhile whisk the sugar and the egg yolks together
Strain the milk through a sieve into a jug
Get a whisk and start slowly pouring the milk into the egg yolks -whisking all the time
When you've combined it all put the eggy mixture into a saucepan on a low-medium heat or set up a bain-marie
Keep stirring, employ your patience and a watchful eye -you need to wait until the mixture coats the back of a spoon -this can take 10 to 15mins...longer if you have a larger quantity
When the mixture has reached the correct temperature (70-80'C or 158'F-176'F) and is coating the spoon allow to cool and then place in the fridge for at least 4 hours

Goosegogs

For the coulis-

Simmer your gooseberries with 1 tbsp caster sugar until they start to collapse -you can use frozen of course
Once collapsed pass through a sieve to get a smooth mixture
While still warm add more caster sugar to taste -remember to retain some of the distinct sourness that says 'I am gooseberry'
Set aside to cool

For the meringue-

Wipe a clean bowl with half a lemon to remove any grease
Whisk your egg whites with electric beaters
When they have started to form stiff peaks -gradually add the caster sugar 1 tbsp at a time and combine on a slower setting
Continue until all sugar is combined and you have a bowl of silky porcelain white meringue -eat some from a spoon...I always do
When you're ready to begin serving put a wide pan of water on a medium heat
Take a dessert spoon of meringue mixture and using another dessert spoon fold it into the water -simmer for 3-4 mins turning after 2-3 -drain on some kitchen paper
In a bowl place a ladle or two full of cold custard, pop two meringues on top and add your coulis

Spinning Sugar

For the spun sugar-

To spin sugar put the caster sugar in a pot with the water place on a high heat
Even though you will be tempted do not stir!
The sugar will start to bubble as the water gets driven out
Keep an eye on the pot and allow the mixture to reach a caramel colour
Put saucepan into a bowl of cold water to cool
Have a sheet of greaseproof paper ready, dip a spoon or fork into your caramel mixture
Holding above the paper do a zig zag shape or whatever you like
You can make all the elements of this dessert ahead of time -except perhaps the spun sugar as it will take moisture from the air and dissolve
Bon appetit mes amis

Tips for you-

Whenever you are foraging make sure to pick natures harvest away from the roadside