Elderflower jelly with summer berries and strawberry sorbet

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This is a brilliant elderflower jelly recipe from Martin Wishart that makes for a fabulous summer dessert at the end of a meal. The jelly is served with a refreshing strawberry sorbet and a selection of Scottish berries, whose sweet and sharp flavours work extremely well with the citrusy and floral elderflower. This jelly recipe is part of our British Summertime collection

First published in 2015




Elderflower jelly with summer berries

Strawberry sorbet


  • Ice cream maker


Soak the gelatine leaves in cold water until soft. Remove from the water, squeezing out the excess water from the leaves
  • 6 gelatine leaves
Place the caster sugar, half of the cordial and half of the water into a saucepan and bring to the boil. Once boiling, remove from the heat and add the gelatine leaves. Stir well to dissolve the gelatine
  • 150g of caster sugar
  • 125ml of elderflower cordial
  • 375ml of water
Add the remaining water and cordial, stir well and pour the mixture into a medium-sized bowl and set aside. Place the bowl inside another bowl of ice cold water, this will hasten the speed at which the liquid cools and the gelatine sets - make sure that it does not cool too much, as the liquid will not be able to be poured
  • 125ml of elderflower cordial
  • 375ml of water
When the jelly is starting to set, whisk the jelly well. This creates air bubbles in the jelly which should then set within the jelly itself
Pour the jelly into 4 wine or martini glasses, so that each glass is a 1/3 full. Leave to set for 5-10 minutes in the fridge
When the jelly is firm, you are ready to add the berries. The aim is to layer the berries through the jelly so they are suspended within it. Do this by adding some berries and then adding jelly. If the berries begin to sink, just leave the jelly to set for longer before adding more berries
Place in the refrigerator and leave to fully set for 2-3 hours
For the strawberry sorbet, place the strawberries and the lemon juice into a food processor and blend into a purée
Place the mix into a saucepan and boil. Keep boiling until it reduces by half. Once reduced, remove from the heat and leave to cool slightly. Strain through a sieve into a bowl to remove the seeds
Place the caster sugar, water and glucose into a saucepan and bring to the boil. Boil for 5 minutes until all the sugar and glucose has dissolved. Remove from the heat and set aside to cool slightly
  • 200ml of water
  • 3 tbsp of liquid glucose
  • 250g of caster sugar
Add the strawberry purée to the sugar solution and mix well before chilling in a bowl in the refrigerator
Churn the cold mix in an ice cream maker until a sorbet consistency is reached. Transfer to a suitable container and freeze
Serve each jelly with a quenelle of sorbet on top. Garnish with the reserved fresh berries
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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