> Recipes > Strawberry

Strawberry jelly with elderflower cream and strawberry sorbet

Strawberry jelly with elderflower cream and strawberry sorbet

  • Dessert
  • medium
  • 6
  • 45 minutes, plus chilling, freezing and setting time

PT45M

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
  • 1000g of strawberries
  • 100g of sugar
  • 1 lemon
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
  • 50g of sugar
  • 50g of glucose
  • 1/2 lemon
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
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
  • 500g of strawberries
  • 150g of sugar
  • 2 gelatine leaves
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
  • 2 gelatine leaves
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
  • 35ml of elderflower cordial
  • 100ml of double cream
9
Top each jelly with elderflower cream and a large quenelle of the sorbet. Sprinkle with the chunks of shortbread and serve
  • 20g of shortbread

Ingredients

Metric

Imperial

  • Strawberry jelly

  • Strawberry purée

  • Strawberry sorbet

  • Elderflower cream

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

    • 20g of shortbread, crushed

    Comments ()

    Strawberry jelly with elderflower cream and strawberry sorbet

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.