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Strawberry & Elderflower Jelly, Lemon Verbena & Elderflower Fritter

15 June 2020

Strawberry & Elderflower Jelly, Lemon Verbena & Elderflower Fritter

These little jellies are made using fresh strawberries. Set using Insta gel which is powdered gelatine means you don’t need to heat any part of the product up, just blitz into the pre-made puree. The elderflower jelly is made from homemade cordial and the flower heads work well fried in tempura and then dusted with icing sugar. The lemon verbena adds a nice lemony summer flavour to finish the dish.


Elderflower Cordial

  • 30 elderflower heads
  • 1.7 litres boiling water
  • 900g caster sugar
  • 2oz SOSA citric acid 
  • 2 unwaxed oranges, sliced
  • 3 unwaxed lemons, sliced

Elderflower Jelly

  • 100ml Elderflower cordial
  • 100ml water
  • 5g SOSA gellan gum

Elderflower Fritter

  • 6-8 heads of elderflower washed
  • A bowl of tempura mixed using tempura flour from Oliver Kay
  • Icing sugar

Strawberry Jelly

  • 500ml strawberry puree made from fresh strawberries, I use ½ sugar to fruit & cook, blitz, pass and cool quickly to keep as much freshness as possible.
  • 14g SOSA Insta Gel (work on 7g per 1 leaf of gelatine as a ratio)
  • Lemon verbena


Elderflower cordial

1. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool.
2. Add the citric acid, the orange and lemon slices, and then the flowers.
3. Leave in a cool place for 24 hours, stirring occasionally.
4. Strain through some muslin and transfer to a sterilised bottle

Elderflower jelly

5. Using a hand blender blitz together the cordial, water and Gellan Gum
6. Bring to the boil & pour into a container and leave to set solid.
7. Once set, chop fine with a knife and store in a piping bag

Strawberry jelly

8. Using a hand blender, blitz the insta gel with the puree. Put into a vac-pac machine in a large container and allow to go on a full cycle to extract air bubbles, repeat a couple of times

9. Pour the jelly into moulds and leave to set.

To assemble

  • Dip the elderflowers into the tempura, (I like to add a little cordial to the batter to accentuate the flavour) then dust with icing sugar, arrange everything on the plate and garnish with the lemon verbena.

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Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Tel: 01204 385463




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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
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