Entertaining during the summer can pose a range of challenges; unlike winter gatherings, a casserole cooked well in advance, alongside a hearty sticky toffee pudding fail to please. When one seeks to be a sociable host, a laborious process behind a pudding, which drags one away from guests, will just not do. In this case, something light, seasonal, and showcasing the best of British produce will satiate the sweet tooth without leaving guests sluggish. These elderflower and strawberry Jellies (Recipe adapted from Martin Wishart) sparkle alongside a glass of Hambledon Classic Cuvée.
- 125ml of elderflower cordial
- 3 gelatine leaves
- 75g of caster sugar
- 375ml of water
- 1 Punnet of strawberries
- Mixed summer berries to Garnish
- Chop up your strawberries and place half into the glasses for the jelly.
- Place your gelatine leaves in a bowl of cold water to allow them to soften. 5-10 minutes should be enough.
- In a saucepan, mix together half of the elderflower cordial and half of the water, adding all of the sugar at this point.
- Place on the hob and stir until the mixture has boiled. It is key to ensure that all of the sugar has dissolved.
- Take the pan off the heat, and mix in the gelatine, allowing it to dissolve.
- Place in a heatproof bowl, and add in the remaining cordial and water to reduce the liquid temperature. Then, place this over an ice bath to cool the mixture, so it can be poured into the glasses.
- Pour the mixture into the glasses, over the berries. Layer some more berries as you pour.
- Leave in the fridge to set for 12 hours.
- Before serving, add summer berries for garnish, if desired.
We recommend serving this alongside an array of summer berries, madeleines, and the cooling tonic provided by ice cream or sorbet (as recommended in the original recipe!). Most importantly, serve alongside a chilled bottle of our Classic Cuvée; the magnolia and lily scents mingle perfectly with the soft florality of the elderflower jellies. For best results, remove from the fridge around 20mins before serving.