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.
Ingredients
- 150g caster sugar
- 4 gelatine leaves (we used Costa fine leaf, from Waitrose – see tip)
- 100ml elderflower cordial (see tip)
Method
- 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).
Nutrition
- 209kcals Calories
- none Fat
- 0.4g Protein
- 51.8g (51.8g sugars) Carbs
- none Fibre
- none Salt
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Reviews
I experienced a similar issue to E Hausmann, in that my jelly only just set having used Dr Oetkers leaf gelatine – it was on the runny side of nearly wobbly! Maybe worth editing the Tips for this recipe?
My jelly didn’t set. I used Dr Oetkers gelatine, enough for 570ml. What could have gone wrong and can I fix it?
Hi E, Sorry your jelly didn’t set. We recommend using the Costa brand as it has a strong setting quality – we can only imagine that the Dr Oetker’s gelatine wasn’t enough to set the jelly.
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