Irish Raspberry and Elderflower Jelly

Shopping list

• 250 g fresh raspberries

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• 150 ml elderflower cordial — gluten-free certified

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• 75 g caster sugar

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• 400 ml water

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• 6 piece leaf gelatine — or 12 g powdered gelatine

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Step by step

1. 1

   Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy.

2. 2

   Meanwhile, gently heat 200 ml of the water, the elderflower cordial and caster sugar in a saucepan, stirring until the sugar dissolves. Do not boil.

3. 3

   Remove the pan from the heat. Squeeze out the excess water from the gelatine leaves and stir them into the warm cordial mixture until fully dissolved.

4. 4

   Stir in the remaining 200 ml of cold water, then allow the mixture to cool to room temperature.

5. 5

   Divide the raspberries evenly among four individual jelly moulds or ramekins.

6. 6

   Pour the cooled jelly mixture over the raspberries, ensuring the fruit is covered.

7. 7

   Refrigerate for at least 4 hours, or until set and wobbly.

8. 8

   To serve, run a warm knife around the edges of each mould and turn out onto plates, or serve straight from the ramekins.