Floating clouds in elderflower custard with syrup

Method

1. First get everything in place for making the custard. Set a sieve over a bowl and put cold water in another, larger bowl. If you have a kitchen thermometer to check the mixture halfway through, all the better.
2. To make the custard, put 350ml cordial and the cream in a medium saucepan and bring almost to the boil. Whisk the egg yolks and whole egg in a bowl with 4 tbsp sugar, then pour in the hot cordial and cream mix, stirring continuously. Clean the pan, then pour the mix into it and put on the hob over the lowest heat. Stir continuously with a wooden spoon for about 10 minutes until it has thickened enough to coat the back of the spoon (if you are using a thermometer, it should read 85°C). Pour the custard through a sieve into a bowl, then place the base of this bowl in a larger bowl of cold water to cool it quickly and stop it cooking further. Set aside.
3. To make the syrup, heat 150ml cordial and 1 tbsp sugar gently in a pan and stir to dissolve the sugar. Increase the heat and simmer for about 5 minutes until just beginning to thicken and turn golden. Set aside.
4. To make the floating clouds, put a large pan of water on to boil. Place a double layer of kitchen paper on your work surface. Whisk the egg whites in a scrupulously clean bowl with a pinch of salt until they form firm peaks, then add 125g caster sugar, 1 tbsp at a time, whisking well between each addition until the mixture is stiff and glossy and holds a good peak.
5. Turn the heat under the pan of water to its lowest setting. Roughly divide the cloud mixture into 6 equal portions and, using a serving spoon, gently slide each onto the surface of the water, peaking it into a cloud shape as you do so. Cook 3 clouds at a time for 2½ minutes or until just firm. Lift out with a slotted spoon and drain briefly on the kitchen paper.
6. Meanwhile, divide the custard among 6 plates, then slide each of the clouds onto the top of the custard. Drizzle with the syrup. Serve warm.