The perfect dessert for a sunny Bank Holiday. Serves four.
for the blueberries:
200g plump blueberries
1 small can of tonic
50ml gin – or more!
Soak the blueberries in the gin and tonic mix for an hour or two. Taste one or two around the halfway point and add more gin if required
for the elderflower jellies:
Four gelatine leaves makes for a soft-set jelly. Add another leaf if you want to turn the jellies out onto plates.
175ml elderflower cordial
4 gelatine leaves
A squeeze of lemon
Place four pretty glasses in the fridge to chill. Pour 360ml water into a measuring jug and stir in the cordial.
Place the gelatin in a bowl and cover with cold water. Leave to soak for ten minutes.
Heat around 50ml of the cordial mix in a pan to just below boiling point.
Squeeze out the excess water from the gelatin, then add to the warm cordial, stirring until completely dissolved.
Pour the mix into the rest of the cordial, add a squeeze of lemon juice, then divide between the chilled glasses. Place in the fridge for at least three hours, or overnight.
Zest of one lemon
Edible flowers or pretty herbs – eg fennel fronds, lemon balm leaves or coriander flowers
Whip the cream to soft peaks and add a generous dollop to each glass. Dot the blueberries over the jellies and decorate with pretty herbs or flowers