Elderflower jelly with blueberries

Method

1. Pour 100ml cold water into a small pan. Sprinkle the gelatine evenly over the surface and leave it, without stirring, to become spongy.
2. Put the pan on the hob over a low heat. Watch closely for the mixture to turn clear (don’t allow it to overheat). Add 100ml cold water and the elderflower cordial. Stir well, then tip it into 1 large (approximately 36cm x 24cm) or 2 small plastic boxes (approximately 18cm x 12cm) to a depth of about 1.5cm. Put in the fridge to set for about 5 hours or overnight.
3. When the jelly has set firm, cut it into ‘crystals’, then spoon them into bowls, adding a scattering of blueberries as you do so, then serve.