Thursday, July 23, 2009

Sparkling elderflower and grape jelly

Serves 6

This impactful dessert is simply a jelly set in layers to disperse the grapes from top to bottom for a dramatic professional looking finish. You can apply this method to set all types of fruit and berries in jelly, once you master the timing and consistency of gelatine it really is easy to produce.
4 sheets of leaf gelatine
150ml elderflower cordial
650ml chilled sparkling mineral water or sparkling white wine
150g small seedless red grapes
150g small seedless white grapes

Soak the gelatine in cold water for about 5 minutes. Meanwhile, pour the elderflower cordial into a small saucepan with 3 tbsp of water. Heat to just below boiling point.

Squeeze the excess water from the softened gelatine, then add to the hot elderflower syrup. Stir until dissolved, then pour into a bowl or jug. Stir in a third of the mineral water or wine and leave to cool.

Divide a third of the red and white grapes between 6 glasses or jelly moulds, about 200ml in capacity. Stir the rest of the mineral water or wine into the elderflower mixture. Fill each glass or mould to about a third with the elderflower mixture, then chill.

Once the jelly has almost set, remove from the fridge. Divide another third of the grapes on top of the jelly layer and pour in more of the elderflower mixture as before. Chill once again.

Repeat with a final layer of grapes and the remaining elderflower mixture and chill to set completely. Serve the jellies in their glasses, or turn them out on to plates

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