The Perfect Elderflower Syllabub

• 4–6 elderflower heads, depending on size
• 300 ml/½ pint dry white wine

Put all the ingredients except the cream in a nonreactive saucepan, bring to the boil, remove from the heat and steep overnight. Whip the cream and gradually whisk in the strained liquid. Spoon into wine glasses and serve chilled with sponge fingers.