Camden New Journal - Reciepe for Elderflower jelly By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Elderflower jelly

Elderflower jelly
This is a wonderful light summer pudding and the flavour of the lime, elderflower and raspberry just marry to perfection. You could top the glasses just before serving with a little layer of double cream or serve them just as they are.

Ingredients
Serves 4
3 limes
10g gelatine powder
100g white sugar
425 ml water
5 large heads elderflower heads
1 punnet raspberries.

Method
Grate the zest from the limes and then squeeze out the juice. Soak the gelatine in cold water for about two minutes.
Put the sugar in a saucepan with the water and bring to the boil. Add the elderflower heads and simmer for five minutes. Remove from the heat and pour this syrup over the “sponged” gelatine. Stir gently until the gelatine is dissolved.
Stir in the lime juice and zest and allow to infuse for two minutes. Strain through a fine sieve and then pour into glasses.
Add the raspberries evenly into each glass and then cool and leave to set in the fridge.

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