insideKENT Magazine Issue 36 - March 2015 | Page 47

Elderflower and Raspberry Jelly
Even the most sophisticated of dinner
parties needs an element of fun, and in this
sparkling dessert you will have found it!
Ingredients
• 300g raspberries
• 1 tsbp caster sugar
• 2 gelatine leaves
• Juice 1 lemon
• 250ml sparkling white wine
• 50ml elderflower cordial
Method
1. Arrange half the raspberries in a jelly mould
2. Cut the rest of the raspberries in half and mix with
the lemon juice and sugar. Chill in the fridge
3. Soften the gelatine in cold water. Meanwhile, add
the cordial and 50ml wine to a saucepan. Heat
gently and then remove when it begins to simmer.
Add the gelatine and allow to cool slightly. Once
cool, pour in the rest of the wine. Stir gently
4. Pour into your mould and leave in the fridge for
around 3 hours
5. Serve with the chilled lemon raspberries

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