Elderflowers are starting to appear around now, but the season is quite short, so make the most of it while you can. Even if you only manage to make a cordial, you can combine a dash of it with champagne to create a refreshing summer cocktail.
12g leaf gelatine (4 sheets)
70g caster sugar
100ml Jersey cream
For the raspberry compote
60g caster sugar
The day before, wash the elderflowers and dry them. Place them in a pan with the buttermilk and sugar and bring to the boil, simmer for a minute then remove from the heat and leave to infuse for about 5-6 hours or overnight.
Strain the milk through a fine-meshed sieve. Soak the gelatine in cold water – a baking tray is ideal for this – for a few minutes until soft, then squeeze out the excess water. Bring about 60-70ml of the milk to the boil, remove from the heat and stir in the gelatine until dissolved. Stir into the remaining infused milk with the Jersey cream and mix well. Pour into moulds, like individual pudding bowls or ramekins, or a cup and leave to set in the fridge for 2-3 hours or overnight.
To make the raspberry compote, put 60g of the raspberries into a saucepan with the sugar and a tablespoon of water. Cook on a medium heat for a couple of minutes, stirring occasionally; remove from the heat and strain the mixture through a fine-meshed sieve into a bowl, pushing the raspberries with the back of a spoon to give the syrup body and colour. Leave to cool; mix with the fresh raspberries. To serve, dip the pudding moulds very quickly in and out of hot water, then turn out on to serving plates. Spoon a little of the raspberry compote around.