elderflowers in England

Elderflower Creams


  • 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


  1. Pour about 6 tablespoons of milk into a bowl, snip the gelatine into pieces and add to the milk and leave to soak.
  2. 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.
  3. After five minutes, strain the creamy milk into a jug, discard the elderflowers and stir in the sugar. Stir the gelatine and milk mixture into the elderflower infused cream and and pour into six small ramekins.