300g chopped/sliced strawberries

juice 1 lime and zest

30g sugar

4 leaves gelatin

600ml elderflower presse or cordial (diluted as per bottle)

250g crème fraiche

tsp rose water

25g crystalized rose petals

50g honey

Extra strawberries to garnish


1. Toss the strawberries in the lime, sugar and leave 20 minutes

2. Divide between 4 dariole moulds

3. Soak the gelatin in water for 5 minutes.

4. Bring half the elderflower to a simmer, take off heat

5. Squeeze out the water form gelatin

6. Add to the pan with the rest of the elderflower, whisk till dissolved

7. Pour over the 4 moulds

8. Chill at least 4 hours

9. Beat the crème fraiche and rose water, then fold in the rose petals

10. Serve a jelly, turned out with crème fraiche and drizzled with honey