Eating In

4 sheets of gelatine
200ml whole milk
400ml double cream
20 elderflower heads gathered on a sunny day (!)
100g caster sugar
50ml eau de vie (or elderflower gin)
1 punnet of strawberries
Soak the leaves of gelatine in warm water until soft. Bring the milk and cream to a gentle simmer with the elderflowers (keeping back a couple to garnish) and the sugar. Cook gently for 10 minutes, then add the eau de vie and stir in the gelatine until it is dissolved. Pour the mixture into a large, wide, shallow bowl or tray, cover with cling film and put in the fridge for about four hours until loosely set. Spoon the mixture out on to plates and garnish with the strawberries, quartered, and spare elderflowers.