Elderflower Parfait with Honey Skewers
Beat 8 egg yolks together. Bring to the boil 50g of dextrose, 50g of wildflower honey, 150g of elderflower syrup and 25g of white wine.
Cool the mixture to 30°C, add the beaten egg yolks and continue to whisk. Add 250g of whipped cream to the mixture, pour into moulds and freeze. For the skewers: dissolve 100g of rhododendron honey on a moderate heat source with vanilla essence. Pour into silicone moulds and place in freezer.
After an hour, insert wooden cocktail sticks in each mould and freeze for a further 2 hours. Remove the moulds and dip the honey skewers in melted dark chocolate. Keep in the freezer until needed.