Elderflower Bavarois

PREPARATION: 30min SETTING TIME: 2 hours

INGREDIENTS (Makes 4)

◆ 2 egg yolks

◆ 30g caster sugar

◆ Pared zest of ½ lemon

◆ 175ml milk

◆ 2 small leaves of Platinum grade gelatine

◆ 2½tbsp elderflower cordial

◆ 1-2tbsp lemon juice

◆ 125ml whipping cream

For the Compote:

◆ 100g blueberries

◆ ½tsp lemon juice

◆ ½tbsp caster sugar

1 Beat egg yolks and sugar until pale. Put milk in a saucepan with strips of lemon zest and bring to just under the boil. Put gelatine leaves into a bowl of cold water to soak. 2 Pour the hot milk over the eggs and mix well. Rinse out the pan and pour the milk and egg mixture back in. Put over a low heat and stir until it thickens. Do not allow it to boil or get too hot as it will scramble. 3 Pour through a sieve into a bowl and add the gelatine. Mix well until it dissolves. Add the elderflower cordial and lemon juice. Allow it to get cold and start to thicken.

4 Whip the cream until it holds a trail. Fold into thickened elderflower custard and pour into small pudding moulds, ramekins or tea cups. Allow to set in the refrigerator for 2 hours. 5 Meanwhile make the compote: Put the blueberries, lemon juice and sugar in a small saucepan with 2 tablespoons of water. Bring gradually to the boil and simmer gently for 2 minutes. Allow to cool. 6 To ser ve: Dip bavarois quickly into a bowl of ver y hot water and turn out onto a plate. Serve with a spoonful of blueberries.