Camden New Journal - Reciepe for Pomegranate and elderflower Jelly By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Pomegranate and elderflower jelly

Pomegranate and elderflower jelly
This sounds difficult and extravagant to make, but could not be easier, and a great light end to the hefty pork belly. I was given a bottle of this drink at a show from Bottlegreen who make a good variety of lightly sparkling presses. The bubbles give it a perky touch. Try this with other flavours as well.

Ingredients
Serves 4
2 x 25cl bottles Pomegranate and Elderflower Presse
1 sachet gelatine
1 punnet raspberries

Method
Pour half of one bottle of Presse into a small saucepan and sprinkle over the gelatine. Leave for a few minutes to soak up the liquid. Put over a low heat and melt slowly until all the gelatine is dissolved and the liquid is clear. Do not let it boil so watch all the time and do not stir; just tilt the pan around.
Add the rest of the Presse and pour into serving bowls or one large dish. Leave to set for at least six hours and then serve chilled with the raspberries – and some cream if no one is looking!

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