ml double cream

500ml buttermilk

75g caster sugar

3 leaves of gelatine

10 heads of elderflower – all the flavour of elderflower is in the pollen, so don’t wash it, just gently shake outside to allow any insects to crawl away.

400g strawberries

2tbsp sugar

Serves 6-8June is when the new season strawberries are sweet and juicy, and the trees are full of frothy elderflower. Together, they make a delightful early summer dessert.

Serves 6-8June is when the new season strawberries are sweet and juicy, and the trees are full of frothy elderflower. Together, they make a delightful early summer dessert.

  1. In a pan, combine the cream, buttermilk and sugar and heat until just at boiling point.
  2. Remove from the heat and immerse the elderflowers, leaving the stalks above the cream. Cover and leave for 30 minutes, the cream will infuse with flavour as it cools.
  3. Bloom the gelatine for 10 minutes in cold water. Reheat 200ml of the elderflower infused cream. Gently squeeze the water out of the gelatine and add to the hot cream and whisk.
  4. Pass the gelatine cream through a fine mesh colander back into the rest of the elderflower cream, and then pass the combined mixture once more to remove any gelatine lumps and stray flowers.
  5. Pour the elderflower cream into teacups or small bowls and chill for at least 4 hours, or ideally overnight. There is only a small amount of gelatine in these soft puddings, so they are not suitable to turn out.
  6. Before serving, wash and halve any large strawberries and macerate for an hour with a tablespoon or two of caster sugar, turning once or twice.
  7. Serve each pudding with a spoonful of strawberries and a simple biscuit, such as shortbread.

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