Honey & Co. Daily: Elderflower Cream with Macerated Strawberries

In a glass

We don't serve plated desserts at home. Most cakes are too heavy after a meal. Instead, you'll get something small and sweet. A few freshly baked biscuits, some nice chocolate we've bought, or something spoonable, made-ahead, and served in a glass.

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You can order Honey & Co. Daily by Itamar Srulovich and Sarit Packer here

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Desserts

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Method

Soak the gelatine leaf in cold water for about 5 minutes, until it is soft.
Bring 50ml/1¾fl oz of water to the boil in a small pan and add the soaked gelatine. Mix until it has completely dissolved.
Pour the cream and cordial into a large jug and add the gelatine solution. Stir to combine.
Pass the elderflower cream mixture through a sieve into another jug so there are no lumps and pour into six small serving glasses. Place in the fridge for at least 3 hours to set.
Mix the strawberries with the cordial in a small bowl and set aside to macerate for at least 30 minutes before serving. This can be done up to 3–4 hours in advance.
Just before serving, top each elderflower cream with a couple of spoonfuls of the macerated strawberries along with some of their liquid.