Strawberry, elderflower and prosecco cream jellies
- June 2014
- Serves 8
- Hands-on time 1½ hours, plus overnight setting
Make the most of seasonal summer strawberries with this decadent jelly recipe. Elderflower works so well with strawberry, and the prosecco gives it all a lift.
- 13.6g (8.4g saturated)
- 38.5g (38.5g sugars)
For the cream layer
- 200ml double cream
- 50g caster sugar
- 50ml elderflower cordial
- 2 gelatine leaves (we used Costa Fine leaf, from Waitrose and Ocado) – see tips
- Sunflower oil for greasing
For the strawberry layer
- 175g caster sugar
- Juice ½ lemon
- 800g strawberries, hulled
- 8 gelatine leaves (as above)
- 400ml prosecco
- Wild or small strawberries to serve
- For the cream layer, heat the cream, sugar and elderflower cordial (or use elderflower heads – see tip) in a large, heavy-based pan over a low heat until the sugar has dissolved. Soak the 2 gelatine leaves in cold water for a minute until soft, then squeeze out any excess water and add the leaves to the warm cream. Stir to dissolve, then divide equally (about 35ml in each) among 8 x 125ml lightly greased individual jelly moulds. When cool, transfer to the fridge to set for at least 1 hour.
- For the strawberry layer, first make a syrup. Put the 175g sugar in a heavy-based pan with 250ml water over a low heat and stir until the sugar has dissolved completely. Simmer gently for 10 minutes more until light and syrupy – the mixture should feel slightly greasy like Vaseline when you rub a little between your fingers, but it shouldn’t be sticky. Pour into a measuring jug and add the lemon juice – you should have about 275ml.
- Pour the syrup back into the pan and add the strawberries. Put over a low heat and cook gently until the strawberries are soft. Remove from the heat and leave to stand for about 10 minutes. While still warm, pour the mixture through a sieve. (Don’t crush the strawberries; use them to make coulis – see tips.)
- Soak the 8 gelatine leaves in cold water for a minute until soft, then squeeze out any excess water and add them to the strained syrup. Stir to dissolve the gelatine completely. Pour in the prosecco (you’ll need about 800ml liquid in total), wait for any bubbles to disappear or scoop them off with a spoon, then stir.
- Check the elderflower cream has set, then divide the strawberry jelly mixture (about 90-100ml each) among the moulds. Return to the fridge and leave overnight to set.
- To serve, release the jellies from their moulds by briefly dunking them in hot water and turning out onto plates. Serve with wild or small hulled strawberries.
If you’re using a different brand of gelatine leaves, follow the pack instructions.
Whizz the leftover strawberries from the syrup, then strain to make about 400ml coulis. Use in cocktails or for drizzling over ice cream.
The thick rim on some ceramic moulds can make it hard to turn out the jellies. We recommend using small plastic or metal moulds.
The completed jellies will keep in the fridge for 2-3 days.
You can freeze the strawberry syrup, cooled, at the end of step 3 for 6 months. Defrost, then warm through and add the gelatine and prosecco. Do this at the end of the strawberry season to keep you in berry jelly through the autumn.
The elderflower and British strawberry seasons coincide, and the flavours work exceptionally well together. Instead of adding elderflower cordial to the cream, you could add 5-10 clean heads of freshly picked elderflowers and leave to infuse for 10 minutes before straining and adding the gelatine.
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