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!
HOW TO MAKE ELDERFLOWER AND RASPBERRY JELLIES
Ingredients
- 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
Method
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.
Top Tip for making Elderflower Jellies with Fresh 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.
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom Published
-
Delicious gluten free desserts that everyone will love
By Luba Gadjourov Published
-
Ground Almond Cake with Peach and Raspberry
By Jane Curran Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Queen Camilla’s got the right idea when it comes to sweet summer treats and we’re craving her last supper dessert right now
Queen Camilla's last supper dessert sounds decadent and refreshing all in one go and we want a huge bowl of it in this heatwave
By Emma Shacklock Published
-
Queen Letizia's raspberry tweed cardigan from Mango makes us think of Chanel
The Spanish Queen sported a Chanel-esque look in a gorgeous tweed number and white summer trousers
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton's go-to order for a country pub lunch is a hearty three-course feast - and she chooses a classic for dessert
The Princess of Wales's picks for a pub lunch sound mouth-wateringly delicious
By Caitlin Elliott Published