- Serves: 6
- Prep Time: plus setting time
- Effort: easy
- 4 sheets gelatine, or 11g sachet powdered gelatine
- 150 ml dry white wine
- 50 g caster sugar
- 90 ml elderflower cordial, we recommend Belvoir Fruit Farm's cordial
- 350 g fruit, such as strawberries, blueberries, raspberries and sliced nectarines
1. First prepare the gelatine, if using leaf gelatine, soak this in cold water until soft, approximately 5 minutes or if using powdered gelatine, sprinkle this over 60ml water and leave to become spongy, this should also take about 5 minutes.
2. Put the wine and sugar with 300ml water in a pan. Gently heat, stirring until the sugar has dissolved. Increase the heat and simmer for 3 mins until syrupy. Remove from the heat and add the prepared gelatine, stirring until it dissolves. Stir in the cordial and leave to cool.
3. Scatter a layer of fruit over the base of a jelly mould, then pour over just enough jelly liquid to cover. Chill until this has set, leaving the remaining jelly at room temperature.
4. Repeat this process until all the fruit and liquid jelly has been used - do it in stages or all the fruit will rise to the top. Refrigerate the jelly for at least 4 hours or until firmly set.
5. To serve, dip the base of the jelly mould in hot water for about 40 seconds. Place a serving plate on top of the mould, then invert, giving the dish a firm sideways shake to release the jelly from the mould. Serve straight away.
Recipe from Belvoir Fruit Farms.
See lots more elderflower recipes.
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