Month: June 2011

Elderflower and Prosecco jelly

A very simple jelly to make, using homemade elderflower cordial and a touch of bubbles that tingle on the tongue from the Prosecco. A refreshing taste of summer. The mixture must not be hot when you add the Prosecco as that will destroy the bubbles. You could set berries into the jelly, by adding when half set, and serve with ice cream, or serve with strawberry puree and lemon syllabub, as I did at a recent supper club.

 

Makes about 500ml of jelly/4 portions;

100ml elderflower cordial

4 sheets gelatine

a squeeze of lemon, to taste

300ml dry sparkling wine such as Prosecco

100ml sparkling or still water

Soak the gelatine leaves in cold water to soften.

Warm the elderflower cordial and lemon juice with a little water.

Melt the gelatine in the warm elderflower liquid, stir to dissolve.

Allow the mixture to cool before gently adding the Prosecco and sparkling water.

Stir gently, pass through a sieve and pour into jelly moulds.

Cover and chill overnight to set.

To serve, dunk the mould in hot water for a couple of seconds, turn out onto a plate and give it a jiggle if stubborn.

Garnish with elderflowers.

Strawberry puree

 

100g ripe strawberries

a squeeze of lemon, to taste

1 tsp caster or icing sugar

1 tsp elderflower cordial

2-3 mint leaves

Hull and quarter the strawberries.

Roughly chop the mint and add to the strawberries.

Add the sugar, lemon juice and elderflower cordial.

Blitz with a hand blender until smooth.

Pass through a fine sieve to remove seeds etc.

Chill until serving.

Lemon Syllabub

 

150ml double cream

25ml lemon juice, plus a little finely grated zest

25ml sweet white wine or sherry

1 egg white (optional)

Whip the cream to soft peaks.

Add the lemon juice, zest and wine and stir in gently.

If you would like a fluffier texture, whip an egg white and fold in to the mixture.

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