- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus 2-3 hrs to set
- Effort: medium
For the damask cream
- 600 ml single cream
- 2 tbsp caster sugar
- 2 tbsp brandy
- grated nutmeg
For the topping
- 4 tbsp clotted cream, or double cream
- 1 tbsp caster sugar
- 1 tsp rose water
- damask rose petals, to decorate
For the elderflower fritters
- 50 g self-raising flour
- 50 g cornflour
- 1 pinches salt
- 50 g butter, melted
- 1 large orange, rind only, finely grated
- 150 ml cold water
- sunflower oil, for deep-frying
- 1 egg white
- 12 heads of elderflower, main stalks removed
- golden caster sugar, for sprinkling
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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