Elderflower Cream

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Light, floral, and effortlessly elegant, this elderflower cream is the taste of a Nordic summer in every spoonful. Spoon it over strawberries, layer it into tarts, or serve it simply in a dish with a scattering of fresh berries.

Prep Time10

Total Time10

Course: desserts

Cuisine: Nordic, Scandinavian, Swedish

Servings: servings

Calories: 264kcal

Author: Kristi

Ingredients

1 cup heavy whipping cream
¼ cup sour cream or crème fraîche
3 tablespoons elderflower cordial such as Belvoir or IKEA brand
1 teaspoon vanilla extract
2 teaspoons powdered sugar
Pinch of salt
Fresh berries for serving (optional) strawberries, raspberries, blueberries, blackberries

Instructions

Place cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-high speed.
While the machine is running, add cordial, vanilla, salt and powdered sugar. Continue whipping until soft peaks form and the mixture is light and billowy.
Serve immediately with fresh berries if desired, or refrigerate, tightly covered, for up to 8 hours. The cream will thicken slightly as it chills.

Notes

If serving with fresh berries, consider tossing the berries with a splash of the Elderflower Cordial and a little sugar for added flavor and sweetness.

For stabilized Elderflower Cream:

1. In a small bowl, combine 1 tablespoon of cold water with 1 teaspoon of unflavored powdered gelatin.

1. Let the mixture sit for 5 minutes to allow the gelatin to bloom.

1. Microwave for 10–15 seconds, just until the gelatin is fully dissolved.

1. Toward the end of whipping the cream, slowly pour in the dissolved gelatin while continuing to beat until soft peaks form.

Nutrition