A richer version of Elderflower Milk Jelly. Recently I made these in small metal pudding tins and unmoulded them to serve (as you would with panna cotta). Unfortunately, I hadn’t been very diligent removing all the tiny insects so it looked as though I’d flavoured the creams with a vanilla pod and scraped out the seeds. They tasted fine.
300ml whole milk
300ml double cream
6 heads elderflowers snipped from the main stem
Leaf gelatine – enough to set 600ml
45g caster sugar
Pour about 6 tablespoons of milk into a bowl, snip the gelatine into pieces and add to the milk and leave to soak.
Put the remaining milk into a saucepan with the cream and elderflower heads and heat gently. When the cream and milk reach simmering point, remove the pan from the heat and place the bowl containing the gelatine on top of the saucepan for five minutes. The elderflowers will continue to infuse the creamy milk with their flavour and the heat will dissolve the gelatine in the bowl above.
After five minutes, strain the creamy milk into a jug, discard the elderflowers and stir in the sugar. Stir the gelatine and milk mixture into the elderflower infused cream and and pour into six small ramekins.
Leave to set in the fridge for at least three hours.