Small creamy summery dessert flavoured with delicate elderflower blossom.
Make them in pretty individual bowls or ramekins. Alternatively, I sometimes make them in small metal dishes (that I use for individual steamed sponges) and turn them out.
- 300 ml whole milk
- 300 ml double cream
- 6 heads elderflowers snipped from the main stem
- Leaf gelatine – enough to set 600ml
- 45 g caster sugar
Pour about 6 tablespoons of milk into a bowl, snip the gelatine into pieces and add to the milk and leave to soak.
Put the remaining milk into a saucepan with the cream and elderflower heads and heat gently. When the cream and milk reach simmering point, remove the pan from the heat and place the bowl containing the gelatine on top of the saucepan for five minutes. The elderflowers will continue to infuse the creamy milk with their flavour and the heat will dissolve the gelatine in the bowl above.
After five minutes, strain the creamy milk into a jug, discard the elderflowers and stir in the sugar. Stir the dissolved gelatine and milk mixture into the elderflower infused cream and and pour into six small ramekins.
Leave until cool and then chill in the fridge until set, which will be at least four hours but preferably overnight.