Jelly recipes

Jelly is coming back into vogue, with its beguiling wiggle and range of flavours which are only halted by the imagination. The recipes we've collected from our Great British Chefs demonstrate the intriguing array of jelly, both savoury and sweet, and how it can enliven all sorts of dishes

Sweet treats are well familiar with jelly's wonderful wobble, whether for summery desserts like Martin Wishart's elderflower jelly with summer berries, or more autumnal offerings such as Pascal Aussignac's Roquefort and cinnamon doughnuts with cognac jelly. Perhaps one of our most popular seasonal offerings, Josh Eggleton's Pimm's jelly is a complete encapsulation of British summer in all its glory, with its cucumber sorbet accompaniment.

On the savoury side, jelly adds a bit of unexpected flavour and texture when added as a component to a dish. Tuna is matched with Bloody Mary jelly in Shaun Rankin's yellowfin tuna recipe, and Phil Fanning also uses a tomato-based jelly in his panzanella with goats cheese and tomato jelly recipe.

Jelly recipes

Assiette of apple William Drabble

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour plus cooling
Serves:	6

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Courgette flowers with goat's cheese and violet jelly Pascal Aussignac

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Elderflower jelly with summer berries and strawberry sorbet Martin Wishart

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour plus 3-4 hours setting and churning
Serves:	6

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Raspberry jelly fool Adam Gray

Course:	Dessert
Complexity:	Easy
Cooking Time:	45 minutes plus chilling and overnight straining
Serves:	3

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Sweet Eve strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble Matthew Tomkinson

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 50 minutes plus setting and freezing
Serves:	4

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Buttermilk pudding with cardamom strawberries Shaun Hill

Course:	Dessert
Complexity:	Easy
Cooking Time:	45 minutes plus chilling overnight
Serves:	10

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Passion fruit jelly Dominic Chapman

Course:	Dessert
Complexity:	Easy
Cooking Time:	35 minutes plus cooling
Serves:	6

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Summer fruits in elderflower jelly with elderflower curd Geoffrey Smeddle

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 15 minutes
Serves:	4

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Dorset crab, sea buckthorn and carrot Christoffer Hruskova

Course:	Starter
Complexity:	Challenging
Cooking Time:	2 hours plus setting time
Serves:	3

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English trifle with a sorbet of Norfolk raspberries and sugared nuts Galton Blackiston

Course:	Dessert
Complexity:	Challenging
Cooking Time:	2 hours plus overnight preparation
Serves:	8

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Pimm's jelly with cucumber sorbet Josh Eggleton

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 30 minutes plus chilling and churning time
Serves:	10

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Port and claret jelly with tutti-frutti ice cream Galton Blackiston

Course:	Dessert
Complexity:	Easy
Cooking Time:	40 minutes plus marinating and freezing
Serves:	8

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Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly Adam Simmonds

Course:	Dessert
Complexity:	Easy
Cooking Time:	2 hours 30 minutes plus cooling and freezing
Serves:	4

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Lord Mayor's trifle Marcus Wareing

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 20 minutes setting time for jelly
Serves:	6

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Mango and passion fruit mousse Dominic Chapman

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 20 minutes
Serves:	4

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Roquefort and cinnamon doughnuts, white chocolate and cognac jelly Pascal Aussignac

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 40 minutes
Serves:	4

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Strawberry jelly with elderflower cream and strawberry sorbet Dominic Chapman

Course:	Dessert
Complexity:	Medium
Cooking Time:	45 minutes plus chilling, freezing and setting time
Serves:	6

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Mixed berry trifle Mark Dodson

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes plus setting time
Serves:	8

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Passion fruit and vanilla cheesecake Simon Hulstone

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 10 minutes
Serves:	6

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Panzanella with goat's cheese and tomato jelly Phil Fanning

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour plus 12 hours for the tomato essence
Serves:	6

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Rhubarb and crumble trifle Nathan Outlaw

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 30 minutes plus setting time
Serves:	4

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Vegetable jubilee Frances Atkins

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour
Serves:	4

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Pear and vanilla jelly Michael Wignall

Course:	Petit four
Complexity:	Medium
Cooking Time:	2 hours
Serves:	8

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Real strawberry jelly and ice cream Galton Blackiston

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 15 minutes plus overnight setting time for jelly and freezing time for ice cream
Serves:	8

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Yellowfin tuna with a lime and white radish dressing and Bloody Mary jelly Shaun Rankin

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes plus setting time
Serves:	4

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