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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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Warm the cordial, wine and lemon juice and zest together in a small pan
425ml of elderflower cordial
150ml of white wine
3
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
4
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
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
8
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
Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.
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Elderflower jelly with beetroot relish, goat's cheese and caraway tuile
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Elderflower jelly with beetroot relish, goat's cheese and caraway tuile
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