Elderflower and berry jellies

Suspending a pretty bundle of mixed berries, Sophie Mitchell uses sparkling elderflower pressé to make a wonderfully delicate jelly
By Sophie Michell
Elderflower and berry jellies
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 3-4 hrs to set
  • Effort: easy



  • 4 sheets leaf gelatine
  • 800 ml sparkling elderflower pressé
  • 225 g mixed berries, such as blueberries and raspberries


1. Place the gelatine sheets in a bowl, cover with cold water and set aside until softened. 2. Gently heat 200ml of the pressé in a medium sized saucepan until just below boiling point. 3. Lift the gelatine leaves from the water and squeeze out any excess liquid. 4. Remove the pressé from the heat and stir in the gelatine until completely dissolved. Pour in the remaining elderflower presse. 4. Pour the elderflower liquid 1cm deep into 6 pudding moulds, and chill until set, which should take about 30 minutes. 5. Divide the berries between the moulds, placing them over the set jelly. Pour the remaining jelly mix over the fruit and chill until completely set (about three to four hours). Serve straight from the fridge.

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