Elderflower jellies with boozy cream

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.