Elderflower fritters with damask cream

Method

1. For the damask cream, mix the single cream and sugar in a saucepan and heat very gently until tepid, stirring so that the sugar dissolves.

2. Stir in the rennet, brandy and a pinch of grated nutmeg, then pour into a serving dish. Leave for 2-3 hours, until set. (Do not disturb the junket during this time or it will not set.)

3. When set, mix the cream, sugar and rose water together and spoon over the top.

4. Scatter over the rose petals serve with the elderflower fritters.

5. For the fritters, sift together the flour, cornflour and a pinch of salt. Stir in the melted butter and orange rind, then gradually whisk in the water to make a smooth batter.

6. Heat the oil in a wok or deep fat fryer. Meanwhile, whisk the egg-white until stiff peaks form and fold into the batter.

7. Dip the elderflower heads into the batter then fry in batches in the hot oil, frying for about 1 minute until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

8. Sprinkle with a little sugar and serve swiftly.

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Ingredients

For the damask cream

600ml single cream
2 tbsp caster sugar
2 tsp rennet
2 tbsp Brandy
grated Nutmeg

For the topping

4 tbsp clotted cream, or double cream
1 tbsp caster sugar
1 tsp rosewater
damask rose petals, to decorate

For the elderflower fritters

50g self-raising flour
50g cornflour
1 pinch Salt
50g Butter, melted
1 large orange, rind only, finely grated
150ml cold water
sunflower oil, for deep-frying
1 egg white
12 heads of elderflower, main stalks removed
golden caster sugar, for sprinkling

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