Clodagh McKenna’s elderflower jellies
- May 2015
- Serves 4
- Hands-on time 5 minutes, plus chilling
Clodagh McKenna’s elderflower jelly recipe makes for a wonderful dessert. It’s light and subtle flavour means it’s also an ideal palate cleanser.
For another simple elderflower pud, take a look at these elderflower creams with brown sugar.
- 51.8g (51.8g sugars)
- 150g caster sugar
- 4 gelatine leaves (we used Costa fine leaf, from Waitrose – see tip)
- 100ml elderflower cordial (see tip)
- Put the sugar and 450ml cold water in a pan over a medium heat and bring to the boil. Keep stirring until the sugar has dissolved, then remove from the heat.
- Put the gelatine leaves in a small bowl, pour over cold water and soak for 3-5 minutes until soft. Squeeze out any excess liquid, then stir the gelatine into the syrup to dissolve.
- Add the elderflower cordial (see food team’s tip) to the sugar syrup. Stir to combine, then leave to cool.
- Pour the jelly syrup into 4 x 200ml glasses, then chill for at least 8 hours to set Ð if you have time they’re best left overnight (see Make Ahead).
Elderflower cordial varies in strength so taste it – if it’s very sweet you might want to reduce the quantity a bit (increase the water accordingly). If using a different gelatine brand, check how much you need to set 550ml liquid.
Clodagh says: “Raspberries are also great in this jelly. Put 50g raspberries in each glass, then pour in the jelly syrup as in the recipe.”
The jellies are best made the night before to set firm, but will keep for up to 48 hours, wrapped in the fridge. They tend to gain a skin if left any longer.
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