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    Strawberry & elderflower jelly

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    Strawberry & elderflower jelly

    • Preparation time: 20 minutes
    • Cooking time: 3 minutes + setting
    • Total time: 23 minutes + setting

    Makes: 6


    400g British strawberries, washed
    8 gelatine leaves
    Juice of 3 lemons
    100g golden caster sugar
    150ml elderflower cordial
    Clotted cream
    6 Waitrose Seriously Delicate
    All Butter Rose Shortbread
    7g pack Cooks’ Homebaking Freeze Dried Strawberries, blended to a fine powder  


    1. Hull and slice the strawberries then divide equally between 6 x 175ml glasses or moulds. Soak the gelatine in a bowl of cold water.Meanwhile, place the lemon juice, sugar and elderflower cordial into a pan with 650ml water. Stir until the sugar has dissolved.

    2. Drain the gelatine leaves from the water and pat dry on some kitchen paper or a clean tea towel, then stir into the elderflower mixture until they dissolve.

    3. Pour the liquid evenly into the glasses and place in the fridge to set for at least 4 hours or overnight.

    4. Serve the jellies straight from the glasses with a spoon of clotted cream, a shortbread biscuit and a scatter of the strawberry powder on top. If the jellies are in moulds, dip the moulds into a bowl of hot water, invert the jelly onto a plate and serve as above.

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