Summer fruits in elderflower jelly with elderflower curd
Item 1 of 1
- medium
- 4
- 1 hour 15 minutes
This is a stunning elderflower jelly recipe from chef Geoffrey Smeddle's cookery campaign with the Sunday Herald, highlighting the seasonal tastes of blueberries, raspberries and strawberries. Elderflower has a very delicate flavour which beautifully dresses the sweet fruits in this attractive summer dessert recipe.
First published in 2015
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Ingredients
Metric
Imperial
Summer fruits in elderflower jelly
- 175ml of elderflower cordial
- 325ml of water
- 6 gelatine leaves
- 1 handful of blueberries
- 1 dollop of crème fraîche
- 2 handfuls of raspberries
- 2 handfuls of strawberries
Elderflower curd
- 8 eggs
- 200g of caster sugar
- 400ml of elderflower cordial
- 200g of unsalted butter, at room temperature
- 1 lime, zested
- vegetable oil
SAVE RECIPE
Equipment
- 30cm x 20cm x 1.5cm tray
Method
1
To make the elderflower curd, put the eggs and sugar in a large mixing bowl and whisk until just combined and no more. Add the cordial then set the bowl over a pan of gently simmering water
- 8 eggs
- 200g of caster sugar
- 400ml of elderflower cordial
2
Keep the mix moving, whisking steadily and regularly, then whipping it until the mix has doubled in volume and becomes thick and foamy. This will take about 15 minutes
3
Add the butter and lime zest then continue whisking until the mix thickens and stiffens – again, this should take about 15 minutes. The longer you whisk the mix, the thicker it will become
- 200g of unsalted butter
- 1 lime
4
Once thickened, place the mix in a plastic tub or bowl and cover the surface of the curd with clingfilm, thereby preventing air from forming a skin
5
Once cooled, refrigerate until required. The curd should last for up to six days
6
To make the elderflower jelly, start by lining a tray roughly measuring 30cm x 20cm x 1.5cm high with clingfilm
7
Place a dash of vegetable oil in the centre and, using a piece of kitchen paper, spread the oil around so it greases the clingfilm very lightly
- vegetable oil
8
Slice the fruit into small, evenly sized pieces. Spread generously across the greased tray
- 2 handfuls of raspberries
- 2 handfuls of strawberries
9
Mix the cordial and water in a saucepan and warm gently without boiling. While waiting, place the gelatine leaves in ice-cold water to soften for a few minutes. When soft, lift the gelatine out and squeeze thoroughly with clean hands to extract the water
- 175ml of elderflower cordial
- 325ml of water
- 6 gelatine leaves
10
Add the gelatine to the pan of cordial and water then stir in to dissolve, and leave to stand for 10 minutes or so to cool slightly
11
Using a spoon or ladle, carefully pour the elderflower liquid into the tray then place in the fridge on a flat shelf to set, checking beforehand to make sure that the fruit hasn’t shifted whilst you added the liquid
12
Once the jelly is set, turn the tray out on to a chopping board, lifting the tray off while holding down the clingfilm so the jelly is left on the board
13
Carefully peel away the clingfilm then slice the jelly into rectangular or square portions and transfer to a cold tray to store in the fridge until needed
14
To finish, place the jelly portions on serving plates and spoon over some of the curd next to the jelly. Slice the blueberries and arrange them in the centre of the jelly
- 1 handful of blueberries
15
Place a scoop of crème fraîche on top of the berries and eat at once
- 1 dollop of crème fraîche
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