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)
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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