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Strawberry and elderflower jellies
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11 sheets fine leaf gelatine
120g caster sugar
250ml elderflower cordial
1 lemon, juice
1. Fill a medium bowl with cold water. Add the gelatine leaves one by one; set aside for 5 minutes. Roughly chop half the strawberries; put in a large saucepan with the sugar and 700ml water. Bring to the boil over a low heat, stirring to dissolve the sugar. Simmer for 1 minute; remove from the heat. Lift the gelatine from the bowl, squeezing out any excess water. Stir into the pan.
2. Whizz the mixture in a blender until smooth, then pour through a fine sieve. Stir in the cordial and lemon juice. Cover and cool to room temperature. Divide between 8 serving glasses or cups and chill for 1 hour.
3. Slice the remaining strawberries and divide between the jellies, carefully pushing down with a teaspoon until fully submerged. The jelly mixture should be thick enough to hold them, but not yet set. If the jelly is still too thin, they will sit on the top, but this doesn’t really matter. Chill for 4 hours or overnight, until the jellies are set.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per jelly 554kJ
This recipe was first published in April 2018.