Strawberry Jelly Recipe With Strawberry Sorbet & Elderflower

This fancy strawberry jelly recipe from Dominic Chapman involves making a strawberry jelly and partnering it with strawberry sorbet and elderflower cream. The end result more than makes up for the preparation required, especially if you plan well, as the strawberry sorbet can be made a day or two ahead of time. This is a fantastic dessert for summer, and can be found in our summer dessert recipes collection

Strawberry jelly recipe

Dessert

Medium

45 minutes plus chilling, freezing and setting time

6

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Method
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1.
For the strawberry purée, warm the strawberries in a suitably large pan (you may have to split the quantities and do this in 2 pans) with the juice of one lemon and the sugar. Let the sugar dissolve and transfer the contents of the pan into a blender, blitz until smooth. Pass through a sieve and set aside to cool
2.
Combine 50g of sugar, 50g of glucose, the juice of half a lemon and 150ml of water in a pan over a high heat and bring to the boil
3.
Remove the pan from the heat and pour in the strawberry purée. Allow to cool for 20 minutes or so in the fridge and then churn in an ice cream machine until a sorbet consistency is reached. Freeze until ready to use
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
4.
For the strawberry jelly, cut the strawberries in half and then place in a pan with the sugar and 250ml of water. Bring to the boil and allow to simmer for a couple of minutes to extract as much flavour as possible
5.
Remove from the heat and pass through a fine sieve. Allow to cool in the fridge for 20-30 minutes
6.
Divide the liquid into two pans. Reheat the liquid in one of the pans but leave the other aside. As the liquid in the first pan reheats, dissolve the softened gelatine leaves into it. Once dissolved, pour the contents of the pan back into the other
7.
Separate the liquid into 6 glass tumblers (there may be some leftover depending on the size of your glasses) and decorate the jelly with a couple of whole strawberries. Place the tumblers in the fridge until set
8.
Once the jelly has set, make the elderflower cream. Use a hand mixer to whip the double cream very gently with the elderflower cordial until soft peaks form
9.
Top each jelly with elderflower cream and a large quenelle of the sorbet. Sprinkle with the chunks of shortbread and serve
Quenelling sorbet
To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the sorbet with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The sorbet should curl up with the shape of the spoon and fold into an egg shape
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Ingredients

Strawberry jelly

  • 150g of sugar
  • 500g of strawberries, plus a few left whole to sit in jelly
  • 2 gelatine leaves, soaked in cold water until soft

Strawberry purée

  • 100g of sugar
  • 1kg of strawberries
  • 1 lemon, juiced

Strawberry sorbet

  • 50g of sugar
  • 50g of glucose
  • 1/2 lemon, juiced

Elderflower cream

  • 100ml of double cream
  • 35ml of elderflower cordial

To plate

  • 20g of shortbread, crushed

Equipment

  1. 6 glass tumblers
  2. Electric hand whisk
  3. Ice cream maker

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Dominic Chapman provides his delightful strawberry jelly recipe, paired with strawberry sorbet and lovely elderflower cream.

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Dominic Chapman

Dominic Chapman