To make the elderflower curd, put the eggs and sugar in a large mixing bowl and whisk until just combined and no more. Add the cordial then set the bowl over a pan of gently simmering water

Keep the mix moving, whisking steadily and regularly, then whipping it until the mix has doubled in volume and becomes thick and foamy. This will take about 15 minutes

Add the butter and lime zest then continue whisking until the mix thickens and stiffens – again, this should take about 15 minutes. The longer you whisk the mix, the thicker it will become

Once thickened, place the mix in a plastic tub or bowl and cover the surface of the curd with clingfilm, thereby preventing air from forming a skin

Once cooled, refrigerate until required. The curd should last for up to six days

To make the elderflower jelly, start by lining a tray roughly measuring 30cm x 20cm x 1.5cm high with clingfilm

Place a dash of vegetable oil in the centre and, using a piece of kitchen paper, spread the oil around so it greases the clingfilm very lightly

Slice the fruit into small, evenly sized pieces. Spread generously across the greased tray

Mix the cordial and water in a saucepan and warm gently without boiling. While waiting, place the gelatine leaves in ice-cold water to soften for a few minutes. When soft, lift the gelatine out and squeeze thoroughly with clean hands to extract the water

Add the gelatine to the pan of cordial and water then stir in to dissolve, and leave to stand for 10 minutes or so to cool slightly

Using a spoon or ladle, carefully pour the elderflower liquid into the tray then place in the fridge on a flat shelf to set, checking beforehand to make sure that the fruit hasn’t shifted whilst you added the liquid

Once the jelly is set, turn the tray out on to a chopping board, lifting the tray off while holding down the clingfilm so the jelly is left on the board

Carefully peel away the clingfilm then slice the jelly into rectangular or square portions and transfer to a cold tray to store in the fridge until needed

To finish, place the jelly portions on serving plates and spoon over some of the curd next to the jelly. Slice the blueberries and arrange them in the centre of the jelly

Place a scoop of crème fraîche on top of the berries and eat at once