Elderflower and sea salt gelato
Alice Norman’s elderflower and sea salt gelato from Pinch in Suffolk is a refined frozen dessert recipe that captures the delicate floral character of elderflower with a subtle savoury lift from sea salt. Made with milk, cream and elderflower-infused base, then served with crisp black sesame biscuits, this elderflower gelato recipe is ideal for chefs, pastry menus and ambitious home cooks looking for a light, elegant summer dessert with strong seasonal appeal.
- Time: 120 min
Source: The Staff Canteen
Ingredients
- whole milk
- double cream
- glucose syrup
- sugar
- milk powder
- fine sea salt
- stems elderflower
- citric acid, or 1–2tsp lemon juice
- unsalted butter, softened
- egg white
- plain flour
- black sesame seeds, lightly toasted
- salt