Elderflower jelly with gooseberries

Gooseberry elderflower jellyI love this dessert: it’s light on the palate but full of flavour. Perhaps I’m biased but I think it could take lots more gooseberries in it!

I got in a bit of a mess dealing with the gelatine – next time I’ll use a spoon instead of my fingers, or maybe even gelatine powder would work as well.

  • 250 ml elderflower cordial
  • 350 ml water
  • 6 gelatine leaves
  • 100g poached gooseberries
  1. In a jug or bowl, combine the cordial and water and set aside. Soak the gelatine leaves in just enough water to cover, and leave for about 5 minutes.
  2. In a medium saucepan, gently warm up the cordial but do not boil.
  3. Squeeze the gelatine leaves to get rid of excess water, and stir in the cordial mix until the gelatine dissolves.
  4. Put the fruit in the bottom of a jelly mould or bowl and pour the jelly over the top. Cover and refrigerate to set overnight.
  5. Alternatively, you can serve the jelly in cubes as a dressing for another dessert (ice cream or meringue). Pour the unset jelly into a shallow tray and then cut into 1 cm cubes when set.

Taken from Wild Sugar Desserts by Skye Craig and Lyndel Miller. With thanks to Jan and Jerry Roberts for the trial run and photograph.

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