Impress your friends with these elderflower jelly crystal desserts and garnish with blueberries for a really fruity pud.
Ingredients
- 4½ tsp gelatine powder (or 1 sachet plus 1 tsp)
- 300ml elderflower cordial
- 125g blueberries
Method
- 1. Pour 100ml cold water into a small pan. Sprinkle the gelatine evenly over the surface and leave it, without stirring, to become spongy.
- 2. Put the pan on the hob over a low heat. Watch closely for the mixture to turn clear (don't allow it to overheat). Add 100ml cold water and the elderflower cordial. Stir well, then tip it into 1 large (approximately 36cm x 24cm) or 2 small plastic boxes (approximately 18cm x 12cm) to a depth of about 1.5cm. Put in the fridge to set for about 5 hours or overnight.
- 3. When the jelly has set firm, cut it into 'crystals', then spoon them into bowls, adding a scattering of blueberries as you do so, then serve.
Nutritional info
Per serving: 102kcals, 0.1g fat, 2.9g protein, 22.3g carbs, 22.8g sugar, no salt, 1g fibre
Chef's tip
If you prefer, you can make the jelly a little softer by reducing the amount of gelatine, then add the blueberries to the jelly as it begins to firm up.