One of the classic puddings served in the Artists' Tent at the annual Stour Music Festival is a delicate and beautiful Rose and Elderflower Jelly. The previous Queen of Puddings guarded her recipe with her life (and rightly so!). Since taking over as Queen of Puddings, I have continued Jo's tradition, using my own recipe, which, as I have my own home made pink elderflower cordial, is a pretty pink colour. This year, over the 2 weekends of Stour, I made 4 of these jellies! Happy to report that not a scrap remained... Apart from using gelatine (and the vegetarian variety doesn't work as well), it is a useful recipe as it contains neither dairy, eggs nor gluten, so is perfect for restricted diets.
The recipe below uses leaf gelatine, as it gives a clearer result than the powder. The quantity given is a suggestion, do check your own packet for the strength, as rubbery jelly is horrible and an unset one is a waste of effort!
|Rose and Elderflower Jelly|
Elderflower and Rose Jelly
6 gelatine leaves (enough to lightly set 1.5 pints liquid)
3.5floz/100 ml hot water
8floz/225ml undiluted elderflower cordial
½ tsp good quality rose extract (if that – be sparing!)
1 pint/450 ml cold water
Soak the gelatine sheets in cold water until they are flexible (about 5 minutes), then squeeze off the water before dropping the soggy leaves into the hot water and stirring to dissolve the leaves entirely.
Mix the elderflower cordial, rosewater and water in a separate jug. Pour into the gelatine and stir well to combine it all – you don’t want a layered effect with a thicker jelly at the bottom. Pour the jelly into a pretty bowl and leave it to set in the fridge for at least four hours. Decorate just before serving with a fresh rose or elderflowers.
Did you know that, if a jelly melts because it gets too hot, you can re-set it?