This delightful canapé cleverly combines little cubes of pale elderflower jelly with a deep red beetroot relish and shards of crisp caraway tuile - a winning recipe for a party or gathering

To start the recipe, zest and juice the lemon
Warm the cordial, wine and lemon juice together in a small pan
Soak the gelatine leaves in cold water for 5 minutes to soften. Add the softened gelatine to the cordial mixture. Pour into a plastic or stainless steel tray and refrigerate until set
To make the relish, peel the beetroot and grate it into a pan. Add the chopped shallot, juniper berries, vinegar and sugar and cook gently until soft
Preheat the oven to 180ºC/Gas mark 4
Peel and boil the potatoes, then pass through a ricer while still hot. Mix the potato and egg white together. Spread in one large round on a Silpat mat and sprinkle the caraway seeds and Parmesan on top
Bake for 5 minutes, then fry in the deep-fat fryer at 180ºC until crisp. Break into jagged pieces
Cut the goat's cheese into 6 slices. Finish the dish by chopping the jelly into cubes and serving with a quenelle of beetroot relish and a slice of goat's cheese garnished with tuile pieces
Send us feedback on this Elderflower jelly and relish recipe


Elderflower jelly

  • 425ml of elderflower cordial
  • 1 lemon
  • 150ml of white wine
  • 6 gelatine leaves

Beetroot relish

Caraway tuile

To serve


  1. Silicon baking mat

Share this Recipe

Frances Atkins combines elderflower jelly, a rich beetroot relish and caraway tuile in this striking canapé

Elderflower jelly and relish recipe Tweaks

What's this?