Baked zabaglione with elderflower and fresh strawberries (pictured main)

Serves 4

• 500g fresh strawberries
• 4 tbsp muscat wine
• 6 tbsp caster sugar
• 6 large egg yolks
• 0 elderflower heads

Step 1
Hull the strawberries and cut into quarters.

Step 2
Set aside.

Step 3
Heat the grill.

Step 4
Heat the muscat and half the sugar in a small, heavy-bottomed saucepan until it loses half its volume.

Step 5
Put the yolks and the remaining sugar in a bowl.

Step 6
Whisk until pale and holding ribbon shapes when the whisk is lifted out of them.

Step 7
Temper the egg yolks with the muscat mixture in a heatproof bowl over barely simmering water.

Step 8
Whisk until the mixture is beginning to thicken and is light and foamy.

Step 9
Pour the mix into a medium-sized gratin dish and drop the strawberries on top along with the picked flowers of one head of elderberry.

Step 10
Place under the grill for a couple of minutes to brown, then sprinkle the top with more flowers.

Step 11
The heat from the pudding sets off the fragrance in the flowers.

Step 12
Serve at once.