Elderflower granita I berries I Chantilly

Elderflower granita | berries | Chantilly

From the RA kitchen at Sydney Town Hall

Welcome to one of France’s favourite ingredients – the elderflower. Floral, acidic, sweet and tangy, this dessert is a summer delight that is as beautiful to look at as it is to eat. The surprising and elegant flavour and texture of the elderflower granita makes this dish a memorable one, and whilst it looks and sounds totally exotic, the ingredients are readily available at a quality grocer. Make sure that you choose berries that are in season… not only will they give the best flavours, but they will be the most economical, and don’t worry about any elderflower cordial going to waste… once you’ve discovered its delights you’ll be looking for any excuse to use it.

Berries & garnish

  • 1kg fresh seasonal berries
Rinse and pat dry a combination of any fresh berries such as strawberries, blueberries, blackberries and raspberries. Berries in season should offer the best flavours and best prices.


  • 1.5L pure cream
  • 300g caster sugar
  • 2 vanilla beans
Whisk the cream with the sugar until the sugar dissolves. Split open the vanilla beans and scrape the tiny black seeds into the cream then whisk again until cream forms a soft peak. Refrigerate.


  • 1L water
  • 300ml Belvoir elderflower cordial
Dilute elderflower cordial in the water then pour into a large baking dish that can hold 1.3L. Freeze overnight then using a fork scrape and fluff the frozen cordial. Keep in the freezer until serving.

Serve and garnish

  • 200g freeze-dried berries
  • 1pnt edible flowers
  • 1pnt lemon balm or baby basil
Place a large dollop of Chantilly in the centre of each bowl. Distribute the berries evenly between bowls then top with the granita. Garnish the dishes with the freeze dried berries, edible flowers and micro herbs.