Recipe: Elderflower and Peach Plate

This is a very simple, super summery dessert, using elderflower cordial and peaches or nectarines in three ways. Have fun with it and enjoy the lovely flavours and different textures.
Recipe: Elderflower and Peach Plate

Elderflower and Peach Plate by Mercy Fenton

Elderflower and Peach Plate


Juice of ½ orange

Juice of ½ lime

3 peaches

75ml elderflower cordial

Sugar to taste


  • Heat the fruit juice, and cordial and dissolve the sugar, then add the nectarines, simmer gently for 2 to 3 minutes.
  • The turn off he heat and cover with a lid — let sit for a few minutes until just tender.
  • Remove the lid and allow the peaches to cool in the cooking liquor.
  • Once cool, lift the fruit out and use the juice to make a jelly.

Elderflower and peach jelly


Note: For 100ml juice use 1 leaf gelatin

200 ml fruit juice

2 sheets leaf gelatin


  • Fill a bowl with cold water and add the leaf gelatin so it softens — this will take about 2 minutes.
  • Meanwhile, heat the cooking juices in a saucepan on a low heat — you want it to be hot, but not boiling.
  • Once hot remove the juice from the heat.
  • Once the gelatin has softened, remove it from the cold water and squeeze out any excess liquid.
  • Add the gelatin to the hot juice and stir until it has melted.
  • Pour into your dish to set, I used a foil tray but you can use yogurt pots or anything else you like, you can cut the jelly once set or just de mold depending on what you choose.
  • Either way, pop them into the fridge to set.
  • Refrigerate until the jelly is firm.

Elderflower & Lime Panacotta


300ml cream

75ml milk

1 leaf of gelatin

50ml elderflower cordial

Finely grated zest of half a lime


  • For the pannacotta
  • You will need six moulds each, about 50ml to 60ml moulds, glasses or small ramekin dishes to set the pannacotta in. (An emptied yougurt pot would also do the trick). I used an ice mould for this to make tiny ones.
  • Put the lime zest, milk, cream in a large pot (so the cream doesn’t boil over.
  • Bring the cream to the boil and then reduce the heat to allow the cream to simmer gently in order to reduce the volume.
  • Once the cream has reduced to about 250ml, it will have thickened up as well.
  • Remove from the heat and add the cordial to taste.
  • Stir to mix well.
  • Re-heat the cream gently to just below boiling.
  • Soak the gelatine in cold water, once it is soft — after about 2 minutes — squeeze the excess water from the gelatine leaf and add to the cream mixture.
  • Stir well then pass the cream through a fine sieve into a clean jug.
  • Pour the mix into your chosen dishes, then refrigerate until cool and lightly set.
  • When ready to serve, sit the dishes into boiling water for a few seconds, then turn out onto a clean serving plate, the pannacottas should be quite wobbly.
  • Arrange the poached fruit and cut pieces of jelly around it.

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