Elderflower and gooseberry jelly
<p>Serve this light, retro dessert at your next gathering to delight guests and bring back memories.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 330g tins of gooseberries and syrup</li>
<li>200ml of elderflower cordial</li>
<li>200ml of water</li>
<li>12g of sheet gelatine</li>
<li>Fine kitchen muslin cloth</li>
<li>Jelly mould</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. In a saucepan, add gooseberries and syrup, cordial, and water.</p>
<p>2. Using a masher, crush berries gently to burst into the saucepan. Stir and bring to a very light simmer.</p>
<p>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.</p>
<p>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.</p>
<p>5. Add gelatine to jelly syrup in small pieces.</p>
<p>6. Whisk together until gelatine is dissolved. Pour into jelly mould and cover with plastic wrap.</p>
<p>7. Let set in fridge for four hours.</p>
<p>8. To remove from mould, loosen sides, dip mould in hot water, and tip onto a serving plate.</p>
