Mix the apple juice with the cream and the sugar. Bring this to a simmer.
Once it’s simmering add the elderflower. 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.
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.
