Elderflower and Wine Jellies

First, make the jellies. Soak the gelatine in cold water until it has softened. Mix the elderflower cordial, wine and the measured cold water together, then pour one-third of the liquid into a small saucepan. Heat until just before boiling point and then remove from the heat.

Squeeze the gelatine gently to remove the excess water, then add the gelatine to the warm liquid and stir until dissolved. Stir in the remaining liquid and then pour the mixture into 6 serving glasses, dividing evenly. Carefully place the glasses in the fridge and leave to set for at least 6 hours or preferably overnight.

To toast the flaked almonds, preheat the grill to medium. Scatter the almonds over a baking tray and dust with half of the icing sugar. Place under the grill for 2–3 minutes or until golden and lightly toasted, stirring or shaking regularly to prevent them from burning. Once toasted, remove from the grill and dust with the remaining icing sugar. Leave to cool completely.

For the elderflower cream, whip the cream and elderflower cordial together in a bowl until soft peaks form. Gently fold the crème fraîche into the whipped cream. Spoon the cream on top of the jellies, decorate with the toasted flaked almonds and serve.

Cooks Notes

If you prefer to serve your jellies with elderflower tempura then whisk one egg white until fluffy and aerated. In another bowl mix 80g plain flour with 1/2 teaspoon bicarbonate of soda, 1 tablespoon corn flour and stir in 200ml sparkling water. Fold the egg whites into the batter, dip washed elderflowers in the batter then deep-fry at 160°C for 3 – 4 minutes until crispy and golden brown, drain on kitchen paper and serve.