Annabel Karmel's Raspberry and elderflower jelly
Serves 4
A little work
Prep:
plus six hours to set
A dainty and delicate dish that's perfect for kids' parties
Skip to ingredients
- 7 Sheets of gelatine
- 200ml Cranberry and raspberry cordial
- 400ml Sparkling elderflower drink
- 200g Raspberries
Method
step 1
Soak the gelatine leaves in a small bowl of cold water for five minutes. Squeeze any water from the gelatine and place in a small heatproof bowl over a pan of simmering water until melted.
step 2
Measure the cordial and elderflower into a jug, then add the gelatine and stir together.
step 3
Divide the raspberries between four small cups or champagne flutes. Pour the liquid over the raspberries and transfer to the fridge for a minimum of six hours, or overnight, to set.
step 4
For added colour, decorate with a sprig of fresh min.