The easiest possible way to make thIS classic English dessert, the berry trifle. The Elderflower and Strawberry Parfait recipe, taught to us by chef Peter Sidwell, this is our go-to recipe.
Blend The Base: Place the strawberries, lime juice, and elderflower liqueur or cordial in a a blender. Process until smooth. Set aside until ready to use.
Whisk The Eggs: Meanwhile, place the egg whites, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whisk until the mixture forms soft peaks. Place the cream in a second clean medium bowl and whip with a whisk to medium peaks.
Fold The Parfait Together: Fold the whipped cream mixture together with 2/3 of the strawberry puree and reserve the remaining puree for garnish. Add in half the meringue (egg white mixture) and fold until combined. Add the remaining meringue carefully until just incorporated.
Freeze The Parfait: Line a large muffin tin or loaf pan with plastic wrap then pour the mixture into the forms. Freeze for 4 to 5 hours or until firm. To serve, remove the parfait from the freezer for 10 minutes. Slice or unmold then place on plates with berries and puree and serve.