Make the Elderberry decoction

• In a 1 ½ quart saucepan combine elderberries and water.
• Simmer over medium heat for 30 minutes, until elderberries are soft and the liquid has been reduced to 2 cups.
• Strain the elderberries out of the liquid, retaining the liquid.  It should be 2 cups.

Making the Gelatin

• Put aside ½ cup of elderberry decoction in a separate 2 cup glass measuring cup to cool.  Keep the other 1 ½ cups warm in the saucepan on the stove, over low heat.
• Once the 1/2 cup of elderberry decoction has cooled, add the gelatin to the measuring cup.  Soften the gelatin in the cold liquid until the gelatin blooms.  About 3 minutes.
• Stir the hot elderberry decoction into the glass measuring cup and fully combine with gelatin.  Add honey and stir until the honey is fully dissolved.
• Spray the Wilton Shot Glass Mold with non-stick cooking spray.  Place the mold on a baking sheet or a tray.  Pour the elderberry – gelatin mixture into the mold.  Cover the mold with plastic wrap or a beewax cloth wrap.  Place the mold on the tray in the fridge.  Chill for 4 to 6 hours or over night. until the gelatin is firm.  Do not freeze.
• Before serving unmold the gelatin from the mold.  The Shot Glass Mold will turn inside out to make unmolding easier.   If the gelatin seems to be sticking, run the mold upside-down under warm water to loosen the gelatin from the mold.

Whipping Cream

• Whip 1 cup of heavy cream using a whisk or the whisk attachment of a stand mixer.  You’ll have 2 cups of prepared whipped cream.  See detailed instruction for making whipped cream here.
• Place whipped cream in a piping bag with a large star tip.

Assembly

• Place the completed gelatin molds on a serving tray.  Fill each mold with 2 tablespoons of frozen blue-berries.  Pipe whipped cream into the top of each elderberry gelatin shot glass.
• Place elderberry shot glasses on individual plates. Garnish with additional blue berries.
• The gelatin shots will melt in a very warm room, so keep them refrigerated until the start of the meal.
• If you are making them ahead, store the gelatin shot glasses separately from the blueberries and whipped cream and assemble just before serving them.  They can be made ahead and kept in an air tight container, in the fridge for up to a week before serving.  Or unmold them and put them in an air tight container in the freezer for up to a month.  Thaw them at room temperature 2 hours before serving.