- 150ml/5fl oz elderflower cordial
- 350ml/12fl oz water
- 5 leaves gelatine
- 125g/4½ oz (1 punnet) raspberries or other soft fruit
To make the elderflower jelly, you need to make up some elderflower cordial. Before you do this, don’t forget that flavours diminish with the cold, so you need to make the cordial stronger than you would normally. Otherwise, the taste might be too subtle. The joy of using cordial is that it is already a sugar syrup, so you won’t need to add anything to make it sweeter.
Carefully rinse the raspberries to remove any dirt and discard any overly soft berries, then place them into the mould.
When you have made up the jelly, you can begin filling the mould. Fill the mould only half full. Raspberries are fairly buoyant, so if you half-fill the mould and then allow this to set, you will end up with a jelly with fruit held aloft.
Meanwhile, keep the remaining mixture at room temperature. After a few hours in the refrigerator, the jelly will have set sufficiently for you to pour the remaining mixture into the mould. On a really cold day, the mixture in the jug might start to gel. If this happens, melt it by putting the jug in a pan of hot water for a few minutes. Once the final layer has set, you are ready to unmould.