Elderflower Jelly with Strawberries
It may be unusually damp for the time of year but this month’s recipe has been chosen by our Director of Food, Julian O’Neill to deliver some summer flavours.
500 ml bottle of Elderflower cordial
200 mls tap water
4 & 1/2 leaves of gelatine
5 large strawberries, yes 5!
Soak the gelatine in cold water to soften. This may seem a lot of gelatine, but the acidity in the elderflowers mitigates the content.
Bring the water & cordial to the boil.
Add the softened gelatine and whisk to dissolve. Pass the liquid through a fine sieve and leave to cool for 10 minutes.
Clean the moulds and wipe out to ensure there is no grease.
Pour 2 dessertspoons into the moulds you wish to use, set in the fridge. Allow 20 minutes for a set. This is what takes the time – patience will reward you.
Thinly crosscut the strawberries & allow 2 slices per layer.
Put the first layer of strawberries on the set jelly. Then place the slices of strawberries in the mould on top of the jelly. Add a teaspoon more of the jelly liquid and then place back in the refrigerator.
Repeat this process until you have either filled the mould or you decide you have an adequate portion.
These are very good served with a bowl of crème fraiche (sweetened with sugar and vanilla pod seeds) & light fluffy honey madeleines! A la Pagnol.