All the ingredients I use are organic or wild.
Other types of edible flower blossoms can work too such as honey suckle or rose.
Ingredients
20 elderflower heads
10 sheets of or of 20g leaf gelatine
700g granulated sugar
400ml water
Juice of 2 lemons
100g cornflour (for delight)
To dust (mix together)
30g cornflour (to dust)
30g icing sugar
Method
Soak the gelatine in a shallow dish of cold water to soften. Strip the elderflower blossom from the stems and tie them in a piece of muslin to form a bag, leaving a length of string. Mix the lemon juice, sugar and 300ml of your water in a saucepan, on a low gentle heat until the sugar is dissolved, then set aside to cool.
Mix 100g of the cornflour with the remaining 100ml water in a bowl until smooth, then stir into the lemon sugar syrup. Return the saucepan to a low heat. Squeeze the gelatine to remove excess water and add to the mixture, stir with a balloon whisk until the gelatine has dissolved.
Bring the mixture slowly to the boil and simmer for 10 minutes, stirring almost continuously to prevent the mixture sticking and any build-up of steam. Suspend the muslin bag of elderflowers in the mixture and simmer, still stirring, for a further 15 minutes, squeeze the bag every now and then with the back of the spoon to release the elderflower fragrance. When the mixture becomes extremely gloopy, leave it to cool for 10 minutes.
Line a shallow glass baking tray, with baking parchment and dust with the mixed icing sugar and cornflour (leaving a few spoonfuls for the final dusting). Remove the muslin bag from the gloopy mixture, then pour it into the baking tin and place in a cool place at room temperature to set. Now refrigerate for a few hours until it becomes rubbery.
Cut the elderflower delight into cubes with a knife or scissors and dust with the remaining icing sugar and cornflour.
Enjoy!