Swedish summer strawberries with elderflower parfait

Looking for a summer treat that's indulgent but still fresh? Food writer John Duxbury's recipe for marinated strawberries with elderflower parfait is the perfect dessert option for the warmer weather.

Swedish summer strawberries with elderflower parfait
Strawberry and elderflower parfait. Photo: Jurek Holzer/TT


Makes: 6-8 portions

Time: 25 minutes (plus freezing time)


1 egg

1 egg yolk

100 g (½ cup)* caster (superfine) sugar

4 tbsp elderflower cordial

300 ml (1¼ cups) whipping cream

*Strictly, ½ cup less about 1½ tablespoons! For best results I recommend sticking with British units for this recipe.

Marinated strawberries

700 g   (2 pints) strawberries

2 tbsp  caster (superfine) sugar

1 lime

120 ml (½ cup) water

120 ml (½ cup) dry white wine

Sprig of lemon balm


1. Prepare a bowl of icy water.

2. Bring a saucepan of water to a gentle simmer. Whisk the egg, egg yolk and caster sugar in a bowl over the water until the mixture is nice and creamy (about 2 minutes using an electric whisk).

3. Stand the bowl in the icy water and continue whisking until the mixture is cold (about 3 minutes using an electric whisk).

4. Stir in the elderflower cordial.

5. Whisk the cream until it is fairly stiff and then fold in the elderflower mixture. Transfer mixture to suitable contains lined with clingfilm. Freeze for at least 3 hours.

6. Slice the strawberries and place them in a bowl. Keep any badly shaped off-cuts to add to the marinade.

7. Place the caster sugar, juice of one lime (keep the zest for garnish), water, wine and lemon balm in a small saucepan and bring to the boil, stirring until the sugar dissolves. Add the strawberry off-cuts and leave the mixture to simmer for 5 minutes. Leave until cold and then pour through a sieve over the strawberries. Leave to marinate for at least 30 minutes.

8. When ready to serve, slice the parfait and place a couple of thin slices on each plate. Using a slotted spoon, scatter the strawberry slices round the parfait. Garnish with lemon balm leaves, lime zest and, if available, a few elderflowers.


– Allow the strawberries to marinate for at least 30 minutes.

– Line the parfait container(s) with cling film (food wrap). Although this is a surprisingly tricky task it makes serving the parfait much easier.

– If you haven't got any lemon balm, omit it from the marinating liquid and use some mint as a garnish instead.

– Although the marinade might not appear to be sweet enough, don't be tempted to add more sugar!

This recipe was originally published on food writer John Duxbury’s Swedish Food website. 

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The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.