As the kiddo’s are all now safely back at school we thought we’d give you a recipe for the grown-ups; but while the little darlings are still close to our hearts, this is an inspired version of a childhood classic: “jelly on a plate…!”
Choose a fragrant white wine for this recipe, such as a sauvignon blanc. The elderflower scents of these grapes is accentuated by the Elderflower Cordial.
- 4 sheets of gelatine or 1 (11g) sachet powdered gelatine
- 150ml/1/4pt dry white wine
- 50g/2oz caster sugar
- 90ml/6tbsp Belvoir Elderflower Cordial
- 350g/12oz mixed fruits such as strawberries, blueberries, raspberries and sliced nectarines
- First prepare the gelatine. If using leaf gelatine, soak this in cold water until soft – about 5 mins. If using powdered gelatine, sprinkle this over 60ml/4tbsp water and leave to become spongy – about 5 mins.
- Put the wine, 300ml/1/2pt water and sugar together in a pan. Gently heat, stirring until the sugar has dissolved. Increase the heat and simmer for 3 mins until syrupy. Remove from the heat and add the prepared gelatine, stirring until it dissolves. Stir in the cordial and leave to cool.
- Scatter a layer of fruit over the base of a jelly mould, then pour over just enough jelly liquid to cover. Chill until this has set, leaving the remaining jelly at room temperature. Repeat this process until all the fruit and liquid jelly has been used – do it in stages or all the fruit will rise to the top. Refrigerate the jelly for at least 4 hours or until firmly set.
- To serve, dip the base of the jelly mould in hot water for about 40 seconds. Place a serving plate on top of the mould, then invert, giving the dish a firm sideways shake to release the jelly from the mould. Serve straight away, with cream if liked.