Elderflower jellies with boozy cream
- Portion size: Serves 2
- Hands on time 15 mins, plus overnight setting
- Difficulty: easy
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- 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.
- 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.
Nutrition
- 319kcals Calories
- 17g (8.2g saturated) Fat
- 2.2g Protein
- 40g (39g sugars) Carbs
- 0.5g Fibre
- Nil Salt
Leave a comment, question or tip