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Elderflower jellies with boozy cream

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 26 Apr 23
Updated: 18 Mar 24

An effortless little pud (for grown-ups) packed with the heady aromas of elderflower. The first few flowers come into season at the end of the month, too, making a beautiful garnish if you can find some.

Discover all of our favourite elderflower recipes for spring.

Easy
May 2023

Test kitchen approved

Serves 2
Hands on time 15 mins, plus overnight setting

Discover all of our favourite elderflower recipes for spring.

Gluten-free recipes

Nutrition: per serving

Calories: 319kcals
Fat: 17g (8.2g saturated)
Protein: 2.2g
Carbohydrates: 40g (39g sugars)
Fibre: 0.5g
Salt: Nil

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Ingredients

75g golden caster sugar
2 gelatine leaves
50ml elderflower liqueur, plus 1 tsp extra
50ml double cream
Small handful flaked almonds or 1 shortbread biscuit, crushed

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Method

Put the sugar in a small saucepan with 200ml water, bring to a simmer, then remove from the heat. Soak the gelatine leaves in cold water for 5 minutes.
Squeeze the gelatine leaves to remove any excess water, then stir them into the warm sugar syrup until dissolved. Add the elderflower liqueur, leave to cool, then pour into 2 serving glasses and put in the fridge overnight to set.
When ready to serve, lightly whip the double cream to soft peaks and add 1 tsp elderflower liqueur. Spoon the cream onto the jellies and top with almonds or biscuit.