Cordial is the usual elderflower recipe used to take advantage of this fluffy example of nature's bounty, 
which can be foraged from hedgerows over summer. However the elderflower is more versatile than you may have realised and there are a number of recipes to make the most of its bright flavour and sunny aroma. The really adventurous could try dipping them in tempura batter, deep frying and then serving them sprinkled with cinnamon sugar, but they are arguably at their best in summery desserts.
Elderflower bushes can commonly be found not only in country hedges and roadsides but also on waste ground in towns or along canal ways. The pretty flowers carry a pungent aroma that isn't universally popular but their flavour is a revelation.
Gooseberry cream and elderflower jelly pots
This elderflower recipe shows how well they combine with the glamorous yet under appreciated gooseberry.
To serve 6:
300g fresh gooseberries, tops and tails trimmed
100g caster sugar
600ml double cream
2 gelatine leaves
100ml elderflower cordial
Add the gooseberries and 25g of caster sugar to a frying pan on a gentle heat. Cook until the fruit is soft but not mushy.
Add the cream and the rest of the sugar to a small saucepan and bring to the boil, then reduce the heat and simmer for three minutes. Remove from the heat and stir in the gooseberries and their juice left in the pan.
Spoon the mixture into six glasses and refrigerate to set, which will take roughly two hours.
To make the elderflower jelly pots topping:
Soak the gelatine leaves in a small amount of water. Put the elderflower cordial into a small pan and warm very gently - as soon as a little steam starts to rise, take the pan off the heat. Press the excess water out of the gelatine leaves then add them to the warm cordial. Stir until the leaves are completely dissolved then stir in 100ml cold water. Pour the mixture into a jug.
Gently pour a layer of elderflower jelly into each glass on top of the gooseberry cream, taking care not to disturb the surface of the cream as you go. Return the glasses to the refrigerator and give the jelly at least three hours to set. Serve with shortbread or some other biscuits of your choice.
You can buy elderflower cordial at the shops or make your own - you will find a recipe on the Wares of Knutsford recipes page.
