Thursday, 6 July 2017 11:24 AM BST
Recipes from Wimbledon: Elderflower and apple shots

Elderflower and apple cider cream mini dessert shots

Cooking time: 20 minutes Serves: 5


500ml elderflower & apple cider (Stella Artois)
110g caster sugar
70g cornstarch
300g natural yogurt 
100g shortbread biscuits

1. Crumble the shortbread. 
2. Add a little bit of water to the cornstarch to dissolve it.
3. Heat the elderflower & apple cider with the caster sugar until boiling.
4. Add the cornstarch to the cider and whisk, boil for about 4 mins, remove from heat and allow to cool. 
5. Once cool, whip up the mixture and add the natural yogurt, transfer into a piping bag and fill the shot glasses three-quarters full.
6. To finish, top the cream with the crumbled shortbread.


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