Elderflower is a hugely distinctive flavour which is sweet and tart all at the same time. Elderflower jelly combines with raspberry cream in this simple yet sophisticated dessert - serve with biscuits or just as they are.
- 300g raspberries
- 100g caster sugar
- 600ml double cream
- 100ml elderflower cordial
- 2 gelatine leaves
- 100ml cold water
Heat the raspberries with 25g caster sugar in a small saucepan until slightly softened, but still holding their shape.
Heat the double cream and the remaining 75g sugar in another small saucepan. Stir, bring to the boil and simmer for 3-4 minutes, then remove from the heat. Stir in the raspberries.
Spoon the cream into 6 glasses and leave to set.
Soak the gelatine leaves in a little bit of water. Heat the elderflower cordial in a small saucepan until steaming, then squeeze excess water from the gelatine leaves and stir them into the cordial until dissolved. Stir in the cold water.
Carefully pour the jelly on top of the cream, then leave to set again for another 3-4 hours until the jelly is set.