Elderflower Cream

Elderflower umbels cooled rinse, drain well. Cut flowers from thick umbel stems and steep in buttermilk for 2 hours. Pass the milk through a hair sieve.

Drain the flowers well. Peel well washed lemon very thinly with zester. Stir some buttermilk with cornflour. Bring milk with sugar and lemon peel to a boil, add ‘Maizena milk’ and thicken all together to soup consistency while stirring. Season with a little juice of a lemon and cool.

Serve the cream in deep soup bowls. Pour a little cream and sprinkle with a few elderflowers.

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