Elderflower jelly with beetroot relish, goat's cheese and 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
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
Equipment
- Silicon baking mat
Method
1
To start the recipe, zest and juice the lemon
- 1 lemon
2
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
- 500g of beetroot
- 2 shallots, chopped
- 2 juniper berries
- 150ml of red wine vinegar
- 200g of caster sugar
5
Preheat the oven to 180ºC/Gas mark 4
6
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
- 275g of Maris Piper potatoes
- 3 egg whites
- caraway seeds, to sprinkle
- Parmesan
7
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
- 100g of goat's cheese
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Elderflower jelly with beetroot relish, goat's cheese and caraway tuile
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© Great British Chefs 2019