A recipe twist from Sarit Packer and Itamar Srulovich …
Sarit Packer and Itamar Srulovich are two of the nicest people in the food industry, and I love everything they do. Years ago, I used to go to their tiny restaurant in Dublin where you could see the couple cooking everything themselves. Since then they’ve opened restaurants, cafés and written several brilliant cookbooks, all inspired by the food of the Middle East and the Eastern Mediterranean. Their latest, Honey & Co. Daily, is another great book from them and their recipes never disappoint.
Ingredients
Serves 6
For the elderflower cream
• 1 large gelatine leaf (8g/1/4oz)
• 400ml/14fl oz single (light) cream
• 140ml/5fl oz elderflower cordial
For the macerated strawberries
• 200g/7oz strawberries, trimmed and quartered
• 2 tbsp elderflower cordial
Method
1. Soak the gelatine leaf in cold water for about 5 minutes, until it is soft.
2. Bring 50ml of water to the boil in a small pan and add the soaked gelatine. Mix until it has completely dissolved.
3. Pour the cream and cordial into a large jug and add the gelatine solution. Stir to combine.
4. Pass the elderflower cream mixture through a sieve into another jug so there are no lumps and pour into six small serving glasses. Place in the fridge for at least 3 hours to set.
5. Mix the strawberries with the cordial in a small bowl and set aside to macerate for at least 30 minutes before serving. This can be done up to 3–4 hours in advance.
6. Just before serving, top each elderflower cream with a couple of spoonfuls of the macerated strawberries along with some of their liquid.
Honey & Co. Daily by Itamar Srulovich & Sarit Packer (Quadrille, €39). Photography © Patricia Niven.
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