Jelly is such a classic British pudding and this easy dessert recipe for individual elderflower and raspberry jellies give a really elegant twist on the much loved classic.
So whether you’re entertaining or just fancy a treat to yourself this week, why not give these jellies a go? The gorgeous Muscat scent that’s given off from the elderflower combines really well with the sweetness of the raspberries for a really rich flavour.
Plus, this recipe is really quick to throw together too – with only three ingredients and a prep time of ten minutes it’s a really easy go to dish if you’re in a hurry. Plus, it looks really impressive too!
- 150ml (1/4 pt) elderflower cordial
- 5 leaves gelatine, soaked in cold water
- 150g (5oz) raspberries
- to serve
- vanilla ice-cream
- you will need
- 4 pretty glasses to serve
Place the cordial in a small saucepan and heat gently to just below boiling point. Remove from the heat, squeeze the excess water from the soaked gelatine leaves and add to the cordial, stirring until the gelatine is completely dissolved. Pour into a bowl and add 300ml (1/2 pt) cold water. Stir well and when cold, chill in the fridge for 1-2 hours, checking regularly until it starts to thicken- you want it to be thick enough to hold the raspberries without them floating to the top.
When the jelly is thickened but not set, stir in the raspberries and divide between the glasses. Return to the fridge and leave for 4-5 hours or overnight until completely set. Serve with a scoop of vanilla ice-cream and some extra raspberries.
If you want to turn out the jellies, increase the gelatine to six leaves. Set in small metal pudding basins that have been rinsed out with cold water.