The jelly can be made up to 48 hours in advance, and chilled until needed.
Measure 600ml(1 pint) cold water in a jug and stir in the cordial. Place the gelatine leaves in a small bowl, and add 4 tbsp of the elderflower mixture. Leave to soak for 10 minutes, or until the gelatine is very soft. Place the bowl over a pan of barely simmering water, and stir until the gelatine has completely dissolved.
Add the gelatine to the elderflower mixture, and stir well. Pour into 4 glasses, then chill on a tray in a refrigerator for at least 2–3 hours, or until set. Serve the jelly in the glasses, topped with whipped cream and a few grapes.
- 75ml elderflower cordial
- 4 gelatine leaves
- 4 tbsp whipped cream , to serve
- 1 handful seedless green grapes, to serve
Total time required
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Price per 100g: 46p
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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