Ingredients

Elderflower possets:
600 ml/ 21 fl oz (2½ cups) double (heavy) cream
70 g/2½ oz (1/3 cup) caster (superfine) sugar
zest and juice of 1 lemon (or another citrus fruit)
1 head fresh elderflowers
whipped cream, to serve
Elderflower fritters:
100 g/3½ oz (¾ cup) self-raising flour
1 heaped teaspoon cornflour (cornstarch)
175 ml/6 fl oz (2/3 cup) soda water, chilled
1 tablespoon vodka
good pinch of sea salt
groundnut (peanut) oil, for deep frying
6 heads fresh elderflowers
caster (superfine) sugar, to serve

Method

For the possets:
Put the cream into a pan and bring to a boil. Take the pan off the head and stir in the sugar until completely dissolved. Stir in the lemon juice and zest and the elderflower and boil rapidly for 90 seconds.
Remove from the heat and leave to infuse for 15 minutes. Strain through a sieve. Divide the cream between glasses and leave to cool fully at room temperature. Some people now refrigerate the possets until ready to serve, but I think the texture is more beguiling if they are allowed to set at room temperature for 2 hours. If it is a hot day you can give them 5 minutes in the refrigerator to begin to set, but no more than that.
To make the fritters:
Combine the flours in a mixing bowl and whisk in the chilled soda water. The batter should be the consistency of single (light) cream. If it is any thicker, the batter will be claggy. Gently whisk in the vodka and salt.
To deep fry the fritters:
First heat the oil in a deep fryer set to 180°C/350°F. Hold an elderflower by its stalk and dip into the batter, allowing most of it to drip back into the bowl. Lower gently into the oil. Repeat with the remaining elderflowers. Turn them around in the oil after 1 minute, then continue frying until golden brown. Remove from the oil and drain on paper towels.
While the elderflowers are frying, put caster (superfine) sugar into a shallow bowl. Toss the drained, warm fritters gently in the sugar, one at a time, and serve immediately alongside the possets, topped with a little whipped cream.

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