The elderflower season is short. In my opinion you should capture the season at it’s best, make plenty of elderflower cordial while the flowers are available in abundance. The cordial can then be utilised in a variation of recipes throughout the summer months such as this elderflower and white wine jelly.
I have chosen a local British wine for this recipe however the choice of wine is yours.
Ingredients & Method
For the jellies
- 4 leaves of gelatine
- 200ml Homemade Elderflower Cordial
- 300ml white wine (use a still or sparkling wine)
- 150ml cold water
For the toasted almonds and elderflower cream
- 60g flaked almonds
- 1 teaspoon icing sugar
- 284ml double cream
- 2 tablespoons Homemade Elderflower Cordial
- 1 tablespoon crème fraîche
First, make the jellies. Soak the gelatine in cold water until it has softened. Mix the elderflower cordial, wine and the measured cold water together, then pour one-third of the liquid into a small saucepan. Heat until just before boiling point and then remove from the heat.
Squeeze the gelatine gently to remove the excess water, then add the gelatine to the warm liquid and stir until dissolved. Stir in the remaining liquid and then pour the mixture into 6 serving glasses, dividing evenly. Carefully place the glasses in the fridge and leave to set for at least 6 hours or preferably overnight.
To toast the flaked almonds, preheat the grill to medium. Scatter the almonds over a baking tray and dust with half of the icing sugar. Place under the grill for 2–3 minutes or until golden and lightly toasted, stirring or shaking regularly to prevent them from burning. Once toasted, remove from the grill and dust with the remaining icing sugar. Leave to cool completely.
For the elderflower cream, whip the cream and elderflower cordial together in a bowl until soft peaks form. Gently fold the crème fraîche into the whipped cream. Spoon the cream on top of the jellies, decorate with the toasted flaked almonds and serve.
If you prefer to serve your jellies with elderflower tempura then whisk one egg white until fluffy and aerated. In another bowl mix 80g plain flour with 1/2 teaspoon bicarbonate of soda, 1 tablespoon corn flour and stir in 200ml sparkling water. Fold the egg whites into the batter, dip washed elderflowers in the batter then deep-fry at 160°C for 3 – 4 minutes until crispy and golden brown, drain on kitchen paper and serve.