Elderflower jellies with boozy cream

Elderflower jellies with boozy cream
  • Serves icon Serves 2
  • Time icon Hands on time 15 mins, plus overnight setting

An effortless little pud (for grown-ups) packed with the heady aromas of elderflower. The first few flowers come into season at the end of the month, too, making a beautiful garnish if you can find some.

Discover all of our favourite elderflower recipes for spring.

Nutrition: per serving

Calories
319kcals
Fat
17g (8.2g saturated)
Protein
2.2g
Carbohydrates
40g (39g sugars)
Fibre
0.5g
Salt
Nil
Calories
319kcals
Fat
17g (8.2g saturated)
Protein
2.2g
Carbohydrates
40g (39g sugars)
Fibre
0.5g
Salt
Nil

Ingredients

  • 75g golden caster sugar
  • 2 gelatine leaves
  • 50ml elderflower liqueur, plus 1 tsp extra
  • 50ml double cream
  • Small handful flaked almonds or 1 shortbread biscuit, crushed

Method

  1. Put the sugar in a small saucepan with 200ml water, bring to a simmer, then remove from the heat. Soak the gelatine leaves in cold water for 5 minutes.
  2. Squeeze the gelatine leaves to remove any excess water, then stir them into the warm sugar syrup until dissolved. Add the elderflower liqueur, leave to cool, then pour into 2 serving glasses and put in the fridge overnight to set.
  3. When ready to serve, lightly whip the double cream to soft peaks and add 1 tsp elderflower liqueur. Spoon the cream onto the jellies and top with almonds or biscuit.

Recipe By

Emily Gussin

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