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
Ingredients
- 30 elderflower heads
- 1.7 litres boiling water
- 900g caster sugar
- 2oz citric acid
- 2 unwaxed oranges, sliced
- 3 unwaxed lemons, sliced
Method
Elderflower Jelly
Ingredients
- 100ml Elderflower cordial
- 100ml water
- 5g gellan gum
Method
Elderflower Fritter
Ingredients
- 6-8 heads of elderflower washed
- A bowl of tempura mixed using tempura flour from Oliver Kay
- Icing sugar
Method
Strawberry Jelly
Ingredients
- 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 Insta Gel (work on 7g per 1 leaf of gelatine as a ratio)
- Lemon verbena