This is a simple jelly recipe that uses elderflower cordial, raspberries and framboise liqueur.
Elderflower is a wonderful summery addition to desserts and drinks - check out our favourite elderflower recipes.
Preparation Notes: plus overnight chilling
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Yields:
6
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
300
Ingredients
550g
(1¼lb) frozen raspberries, partially thawed
4
sheets leaf gelatine
300ml
(½ pint) undiluted elderflower cordial
2Tbsp.
framboise liqueur (optional)
142ml
carton double cream
Toasted flaked almonds to decorate
Directions
Step 1
Set aside 125g (4oz) of the best-looking raspberries and put them back in the freezer. Whiz remainder in a food processor, then use a wooden spoon to push them through a sieve into a bowl to remove seeds. Soak gelatine in 200ml (7fl oz) cold water for 5min.
Step 2
Add cordial and framboise liqueur, if using, to the raspberry purée and tip into a pan. Warm gently for 5min.
Step 3
Remove raspberry mixture from heat. Squeeze excess moisture from gelatine and stir into mixture until gelatine has completely dissolved. Divide the frozen reserved raspberries among six tall 150ml (¼ pint) glasses, then pour in the jelly. Chill overnight until set.
Step 4
Before serving, take jellies out of fridge for 10min to come up to room temperature. Lightly whip the cream and dollop on top of each jelly and decorate with flaked almonds to serve. If serving from frozen, thaw at cool room temperature for 2½hr or overnight in the fridge. Complete recipe.
To freeze
Make the jellies in freezerproof glasses up to the end of step 3. Cover and freeze for up to one month.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
