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Categories:
unflavored gelatin strawberries powdered sugar lemon juice elderflower cordial rose wine strawberry liqueur sugar heavy cream mint
Viewed: 80 - Published at: 6 years agoIngredients
- 6 tsp unflavored gelatin
- 14 oz strawberries, hulled
- 3 tbsp powdered sugar
- 2 tbsp lemon juice
- 1/3 cup plus 1 tbsp elderflower cordial
- 1 cup rose wine
- 1 tbsp strawberry liqueur
- 2 tbsp granulated sugar
- 2/3 cup heavy cream
- None None Fresh mint leaves and grated lemon peel, to garnish
Method
- For the strawberry jelly, place 125ml water in a heatproof jug and sprinkle over 2 tsp gelatine. Place jug in a small saucepan of gently simmering water until dissolved. Cool for 5 mins.
- Reserve 8 of the strawberries, then blend remaining strawberries with 2 tbsp icing sugar and 1 tbsp lemon juice until smooth. Strain through a fine sieve into a bowl. Mix gelatine mixture with strawberry mixture and divide among 6 x 250ml glasses. Refrigerate until firm.
- For the elderflower jelly, place 160ml water in a heatproof jug and sprinkle over 2 tsp gelatine. Place jug in a small saucepan of gently simmering water until dissolved. Cool for 5 mins.
- Combine 80ml elderflower cordial with 1 tbsp lemon juice and add to gelatine mixture. Refrigerate until thickened, then pour over the strawberry jelly. Refrigerate for 30 mins, or until almost set. Halve or quarter the reserved strawberries and divide among the jellies. Refrigerate until completely set.
- For the rose jelly, combine wine, liqueur and sugar in a small saucepan; stir over a low heat until sugar has just dissolved. Place 60ml water in a bowl and sprinkle over 2 tsp gelatine. Add gelatine mixture to wine mixture and stir until gelatine is dissolved. Refrigerate until cold. Pour over strawberries and refrigerate until firm.
- For the elderflower cream, whip cream, 1 tbsp cordial and 1 tbsp icing sugar until soft peaks form. Spoon a dollop on to each jelly. Decorate with mint leaves and lemon zest and serve with the remaining cream.
