This dessert is just so simple and elegant, it requires such minimal effort and can made well ahead of time.
I like to include the floral fragrance of elderflower cordial when in season, along with a flurry of the delicate flowers to finish.
Other delicious accompaniments would be chopped pistachios, or little shop bough butter or shortbread rounds.
To elevate these little puddings further I sometimes serve them in hollowed out lemon halves. But little cups are just as sweet.
SERVES:
6-8
600ml organic double cream/plant based cream
80g caster sugar
3tbs elderflower cordial
Just of 2 lemons
2 slices of lemon peel
To finish
Fresh elderflowers (optional)
Chopped pistachios
Shop bought little shortbread rounds or biscuits of choice.
In a small pan add the cream, sugar, and lemon peel. Bring to aboil and reduce to a simmer for 3 minutes.
Remove from the heat and whisk in the elderflower cordial and lemon juice. Whisk until smooth. Set aside to cool a little and infuse.
Either use hollowed put lemons or little cups and fill with the cream.
Place in the fridge for a few hours or overnight to set.
Serve with chopped pistachios, little biscuits such as these Lemon & cardamon shortbread rounds, and if in season and available fresh elderflowers.
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