Thoroughly wash the flower heads, snipping off as many stems so that just the flowers are left.
In a saucepan, bring to the boil the cream, milk, vanilla pod, sweetening and elderflower heads. Then set aside to infuse for about 30 minutes or longer if possible.
Soak the gelatine leaves in a bowl of cold water until they are soggy (about 5 minutes).
Strain the flowery cream through a sieve to remove the petals and vanilla pods. Scrape the remaining beads from the vanilla pod and add them back into the cream mixture.
Gently reheat the cream mixture, and add the soaked gelatine leaves and stir thoroughly to dissolve them. It doesn’t need to get too hot (just lukewarm) as you will want to cool it soon after.
Once the gelatine is completely dissolved, leave to stand and cool.
Once cool, stir in the yoghurt, adjusting the sweetness if required.
Pour the flower-infused cream into ramekins and leave in the fridge to set for several hours, or ideally over night.
To get the creams out of the ramekins, dip the ramekins in hot water for a few seconds and then run a knife cleanly around the edge. Put the serving plate on top of the ramekin and then invert the ramekin and plate, jiggling slightly if needed.
On their own they are lovely, clean- tasting, floral creams. But they do also go exceptionally well with a drizzle of seasonal homemade berry compote.
For the berry compote
In a blender, blitz up all the ingredients
Add the sauce to a saucepan and bring to the boil, stirring regularly until the sauce thickens.
Allow the sauce to cool to room temperature and then keep in the fridge until serving.
Once you have the elderflower creams plated, drizzle with the cool berry compote and eat straight away. In the summer heat, they can be quick to melt.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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