Elderflower Milk Jelly

A wobbly jelly to eat in early summer when the elders are in full bloom.

Elderflower Milk Jelly


400ml whole milk
4 heads of fresh, creamy coloured elder flowers pulled from the stalks
Finely grated zest of a lemon
2  tablespoons granulated sugar (add more if you have a sweet tooth)
4 leaves gelatine*

Put the elderflowers into the milk and bring almost to the  boil. Stir in the lemon zest and sugar and leave to cool.

Chop the gelatine leaves into 100ml of cold water and leave 5 minutes to soften. Then microwave for 40 seconds which should completely dissolve the gelatine.

Strain the milk into a jug and then whisk the melted gelatine into the elderflower infused milk. Pour into a mould and leave in the fridge overnight to set.

Unmould and eat with freshly picked strawberries.

*Gelatine strengths vary. My packet states that 15 leaves set 1.25 litres but 4 leaves sets this milk jelly.