This two tone jelly recipe is a summer showstopper of a dessert and has raspberry jelly in the bottom and a clear later of elderflower jelly on the bottom. It's one of our favourite elderflower recipes.
Preparation Notes: plus chilling
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Yields:
8
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
77
Ingredients
8
sheets leaf gelatine
100ml
(3½fl oz) elderflower cordial
500g
(1lb 2oz) raspberries
75g
(3oz) caster sugar
Directions
Step 1
Wet a 900ml (2lb) loaf tin, then line it neatly with clingfilm and set aside. For the elderflower jelly, soak four of the gelatine sheets in cold water for 5min to soften them. Meanwhile, put the cordial in a pan with 100ml (3½fl oz) water and heat until steaming, but not boiling. Take off the heat. Squeeze out the excess water from the gelatine, then add the softened sheets to the elderflower mixture and stir until dissolved. Pour mixture into a jug, stir in 200ml (7fl oz) cold water and leave to cool completely. When cool, tip into the prepared loaf tin and evenly scatter over 100g (3½oz) of the raspberries. Chill for 2hr or until just set.
Step 2
While the elderflower jelly is chilling, make the raspberry jelly. Soak the remaining gelatine sheets in cold water as before. Put the remaining raspberries in a pan with 250ml (9fl oz) water and the sugar. Heat gently until the sugar has dissolved, then bring the mixture to the boil and bubble for 5min, mashing the fruit as you stir until it's completely broken down and the mixture is fragrant. Strain through a fine sieve into a clean pan. Squeeze out the excess water from the gelatine, add to the raspberry mixture and heat gently, stirring until dissolved. Allow to cool completely.
Step 3
Carefully pour the cooled raspberry jelly into the loaf tin over the just-set elderflower layer. Chill the jelly again until completely set, about 5hr. When ready to serve, carefully invert the jelly on to a serving plate to unmould it. Peel off the clingfilm. Serve the jelly as it is or with some double cream to pour over if you're feeling indulgent.
For a neater finish
And if you're feeling particularly confident! - don't line your tin with clingfilm before you pour the jelly into it. When you're ready to serve, fill a roasting tin with hot water and quickly dip the tin with the jelly into the water for a few seconds. Dry the outside of the tin, then invert jelly on to a serving plate and it should unmould. If it doesn't, repeat the water dip.
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”!).
