Saturday 4 May 2013

Mixed Berry Jelly Recipe

It will soon be elderflower season (these are the flowers of the elder tree) and this versatile flower makes excellent desserts. It's best to convert the flowers into elderflower cordial first, as this is then available as a flavouring all year round. Elderflower cordial works well in jellies (as here), custards of all kinds and can help lift the flavour of a salad or a fruit salad.

Elderflower cordial and rose-hip cordial can always be found in my store-cupboard.

Mixed Berry Jelly

Serves: 4
Mixed Berry Jelly: mixed fruit set in a jelly (jello) flavoured with elderflower cordial served with berries and a spoon


3 gelatine leaves
1 lemon
4 tbsp elderflower cordial
100g (3 1/2 oz) caster sugar
450g (1 lb) mixed berries (plus extra to decorate)
mint leaves, to garnish


Take 4 dariole moulds, each of 200ml (4/5 cup) capacity and set to chill in the refrigerator.

Add the gelatine to a bowl and pour over just enough water to cover then set aside to soak.

Cu the lemon in half and cut one half into thin slices. Squeeze the juice from the remaining lemon half into a pan along with the elderflower cordial, sugar and 300ml water. Bring the mixture to a boil then reduce to a simmer and cook gently for 5 minutes before taking off the heat.

Squeeze any excess water from the gelatine and carefully stir into the hot liquid until dissolved. Add the berries and and mix gently to combine.

Divide the mixture between the four chilled dariole moulds and set aside in the refrigerator for between 2 and 3 hours, or until set.

To serve, dip the dariole moulds into a bowl of hot water for 10 seconds. Invert directly onto dessert plates then decorate with the lemon slices and a few extra berries. Garnish with mint leaves and serve.

This goes very well with vanilla custard.

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