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Strawberry & elderflower jelly
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400g British strawberries, washed
8 gelatine leaves
Juice of 3 lemons
100g golden caster sugar
150ml elderflower cordial
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.
Typical values per serving:
Excluding clotted cream
This recipe was first published in Thu Jul 09 10:18:52 BST 2015.