Strawberry and Elderflower Jelly

Shopping list

• 6 piece gelatine leaves — or 12 g powdered gelatine

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• 150 ml elderflower cordial

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• 500 ml water

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• 50 g caster sugar

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• 2 tbsp lemon juice — freshly squeezed

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• 250 g fresh strawberries — hulled and halved

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Step by step

1. 1

   Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.

2. 2

   In a medium saucepan, gently heat the water and caster sugar, stirring until the sugar has dissolved.

3. 3

   Remove from the heat and squeeze the excess water from the gelatine leaves, then stir them into the warm liquid until completely dissolved.

4. 4

   Stir in the elderflower cordial and lemon juice, then set aside to cool to room temperature.

5. 5

   Arrange the halved strawberries in a 1-litre jelly mould or serving dish.

6. 6

   Carefully pour the cooled jelly mixture over the strawberries.

7. 7

   Cover and refrigerate for at least 4 hours, or until fully set.

8. 8

   To serve, dip the mould briefly in warm water and turn out onto a plate, or spoon directly from the dish. Serve with pouring cream or ice cream if desired.