Elderflower Jelly and Relish Recipe

Elderflower jelly with beetroot relish, goat cheese and a caraway tuile

Canapé
medium
6
1 hour 20 minutes

PT1H20M

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 from Frances Atkins for a party or gathering.

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Ingredients

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Metric

Imperial

Elderflower jelly

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

Beetroot relish

500g of beetroot
2 shallots, chopped
2 juniper berries
150ml of red wine vinegar
200g of caster sugar

Caraway tuile

275g of Maris Piper potatoes
3 egg whites
caraway seeds, to sprinkle
Parmesan, grated
vegetable oil, for deep frying

To serve

100g of goat's cheese

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Silicon baking mat

To start the recipe, zest and juice the lemon

1 lemon

Warm the cordial, wine and lemon juice and zest together in a small pan

425ml of elderflower cordial
150ml of white wine

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

6 gelatine leaves

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

500g of beetroot
2 shallots, chopped
2 juniper berries
150ml of red wine vinegar
200g of caster sugar

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

vegetable oil, for deep frying

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