Summer fruits in elderflower jelly with elderflower curd

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This is a stunning elderflower jelly recipe from chef Geoffrey Smeddle's cookery campaign with the Sunday Herald, highlighting the seasonal tastes of blueberries, raspberries and strawberries. Elderflower has a very delicate flavour which beautifully dresses the sweet fruits in this attractive summer dessert recipe.

First published in 2015




Summer fruits in elderflower jelly

Elderflower curd

  • 8 eggs
  • 200g of caster sugar
  • 400ml of elderflower cordial
  • 200g of unsalted butter, at room temperature
  • 1 lime, zested
  • vegetable oil


  • 30cm x 20cm x 1.5cm tray


To make the elderflower curd, put the eggs and sugar in a large mixing bowl and whisk until just combined and no more. Add the cordial then set the bowl over a pan of gently simmering water
  • 8 eggs
  • 200g of caster sugar
  • 400ml of elderflower cordial
Keep the mix moving, whisking steadily and regularly, then whipping it until the mix has doubled in volume and becomes thick and foamy. This will take about 15 minutes
Add the butter and lime zest then continue whisking until the mix thickens and stiffens – again, this should take about 15 minutes. The longer you whisk the mix, the thicker it will become
Once thickened, place the mix in a plastic tub or bowl and cover the surface of the curd with clingfilm, thereby preventing air from forming a skin
Once cooled, refrigerate until required. The curd should last for up to six days
To make the elderflower jelly, start by lining a tray roughly measuring 30cm x 20cm x 1.5cm high with clingfilm
Place a dash of vegetable oil in the centre and, using a piece of kitchen paper, spread the oil around so it greases the clingfilm very lightly
  • vegetable oil
Slice the fruit into small, evenly sized pieces. Spread generously across the greased tray
Mix the cordial and water in a saucepan and warm gently without boiling. While waiting, place the gelatine leaves in ice-cold water to soften for a few minutes. When soft, lift the gelatine out and squeeze thoroughly with clean hands to extract the water
  • 175ml of elderflower cordial
  • 325ml of water
  • 6 gelatine leaves
Add the gelatine to the pan of cordial and water then stir in to dissolve, and leave to stand for 10 minutes or so to cool slightly
Using a spoon or ladle, carefully pour the elderflower liquid into the tray then place in the fridge on a flat shelf to set, checking beforehand to make sure that the fruit hasn’t shifted whilst you added the liquid
Once the jelly is set, turn the tray out on to a chopping board, lifting the tray off while holding down the clingfilm so the jelly is left on the board
Carefully peel away the clingfilm then slice the jelly into rectangular or square portions and transfer to a cold tray to store in the fridge until needed
To finish, place the jelly portions on serving plates and spoon over some of the curd next to the jelly. Slice the blueberries and arrange them in the centre of the jelly
Place a scoop of crème fraîche on top of the berries and eat at once
  • 1 dollop of crème fraîche
First published in 2015

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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