Clodagh McKenna’s elderflower jellies
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Easy - May 2015
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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.
- Calories
- 209kcals
- Fat
- none
- Protein
- 0.4g
- Carbohydrates
- 51.8g (51.8g sugars)
- Fibre
- none
- Salt
- none
delicious. tips
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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Note your comment about tasting cordial for sweetness, but does the quantity specified (100 ml) refer to a concentrated cordial, or one diluted as it would be to drink?
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.