Elderflower jelly with beetroot relish, goat's cheese and caraway tuile


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Elderflower jelly

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

Beetroot relish

Caraway tuile

To serve

To start the recipe, zest and juice the 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
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
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