Nectarine Jelly with Elderflower Cream Recipe

Ingredients

• 300 ml thickened cream
• 2 tbsp elderflower cordial, plus extra to drizzle
• To serve: thin crisp almond biscuits
• Crushed raspberry ice
• 55 gm caster sugar (¼ cup)
• 300 gm raspberries (2 punnets)
• Nectarine jelly
• 375 ml Muscat de Beaumes de Venise or other sweet wine (1 bottle)
• 2 pieces of orange rind, removed with a vegetable peeler
• 1 vanilla bean, split and seeds scraped
• 6 firm ripe nectarines
• 4 leaves of gelatine (titanium strength), softened in cold water