Elderflower and gooseberry jelly
Serve this light, retro dessert at your next gathering to delight guests and bring back memories.
Ingredients:
- 2 330g tins of gooseberries and syrup
- 200ml of elderflower cordial
- 200ml of water
- 12g of sheet gelatine
- Fine kitchen muslin cloth
- Jelly mould
Method:
1. In a saucepan, add gooseberries and syrup, cordial, and water.
2. Using a masher, crush berries gently to burst into the saucepan. Stir and bring to a very light simmer.
3. In a bowl, break gelatine sheets into pieces and cover with a bit of water to let soak until limp, for about 5 minutes.
4. Place two layers of muslin cloth in a sieve over a bowl. Pour saucepan mix through cloth into bowl. If the liquid has trouble going throw, mix gently.
5. Add gelatine to jelly syrup in small pieces.
6. Whisk together until gelatine is dissolved. Pour into jelly mould and cover with plastic wrap.
7. Let set in fridge for four hours.
8. To remove from mould, loosen sides, dip mould in hot water, and tip onto a serving plate.