20g leaf gelatine
20 elderflower sprays
700g granulated sugar
2 juiced lemons
400ml water (actually I found I needed more)
30g icing sugar
Method. John says…..
“Soak the gelatine in a shallow dish of cold water to soften. Strip the Elderflower blossom from the stems with a fork and tie them in a piece of muslin to form a bag, leaving a length of string. Put the granulated sugar, lemon juice and 300ml of water in a heavy based saucepan, heat gently until the sugar is dissolved, then leave to cool. In a bowl, mix 100g of the cornflower with the remaining 100ml of water until smooth, then stir into the lemon sugar syrup. Return the saucepan to a low heat. Squeeze the gelatine to remove excess water, then add to the mixture and stir with a balloon whisk until the gelatine has dissolved.
Bring the mixture very slowly to the boil and simmer for ten minutes, stirring almost continuously to prevent it sticking and any volcanic build-up of steam. Suspend the muslin bag of Elderflowers in the mixture and simmer, still stirring for a further 15 minutes, giving the muslin bag an occasional squeeze with the back of a spoon to release the Elderflower fragrance. The mixture will gradually clarify and become extremely gloopy. When ready, leave to cool for ten minutes.
Mix the remaining 30g of cornflower with the icing sugar. Line a shallow baking tin, about 20cm square, with baking paper and dust with a heaped teaspoon of the icing sugar and cornflower mixture. remove the muslin bag from the gloopy mixture, then pour it into the baking tray and place in a cool place ( but not the fridge) to set. Now refrigerate for a few hours until it become rubbery. Cut the Elderflower Delight into cubes with a knife and dust with the remaining icing sugar and cornflower.”