For the elder charlotte, bring milk to a boil. Beat egg yolks with sugar, fold hot milk into egg mixture and beat over bain-marie until warm – do not boil!
Add soaked gelatin and stir in elderberry jam.
Stir in iced water until cold. Just before the mixture sets, fold in whipped cream.
Place the sponge cake base in a round cake springform pan (180 mm ø), possibly line with sponge cake rolls.
Pour in the mixture and smooth it down.
Refrigerate for 3 hours, remove from the mold and decorate the elder charlotte with mint.
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