Elderflower jelly with blueberries

Elderflower jelly with blueberries
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, plus setting

Use elderflower cordial to make this refreshing summer jelly. It’s a low fat dessert recipe that you can make ahead.

Looking for something else? We’ve got lots more elderflower recipes for you to try.

Nutrition: per serving

Calories
102kcals
Fat
0.1g
Protein
2.9g
Carbohydrates
22.3g (22.8g sugar)
Fibre
1g
Salt
no salt
Calories
102kcals
Fat
0.1g
Protein
2.9g
Carbohydrates
22.3g (22.8g sugar)
Fibre
1g
Salt
no salt

Ingredients

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.

delicious. tips

  1. 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.

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