Elderflower cream

100 grams	apple juice
150 grams	cream 35%
30 grams	sugar
20 grams	elderflower
50 grams	egg yolk
20 grams	corn starch
20 grams	lemon juice

Mix the apple juice with the cream and the sugar. Bring this to a simmer. Once it’s simmering add the elderflower. Again only the flowers and not the stems. Mix it well, cover it with a lid and let it cool down out of the fridge. After that pass the cream through a fine sieve and use a spoon so you don’t waste a single drop. Now add the egg yolk with the corn starch and the lemon juice. While stirring heat this up to thicken the cream. This is the consistency we’re looking for. Then pour it into a bowl, cover it and let it cool down in your fridge. Once cold mix it once more till you have a smooth and thick cream.