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Gooseberry and Elderflower Jellies

Jellies have played an increasing part in my repertoire in recent years, and this is largely because you can make really excellent jellies using various fruits and wines which provide a sophisticated dessert without too many calories. This is a splendid example.

 Gooseberry and Elderflower Jellies

  Serves 6

 1lb (450g) green gooseberries
 4 tablespoons elderflower cordial
 4oz (110g) caster sugar
 2 x 0.4 oz (11g) sachets powdered gelatine
 12fl oz (350ml) Samur or other sparkling wine
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You will also need 6 stemmed glasses each of at least 7 fl oz (200 ml) capacity.

This recipe if from Delia Smith's Summer Collection


Begin by topping and tailing the gooseberries, then put them in a wide, shallow pan with a lid. Sprinkle the sugar over them, then place over a very gentle heat, cover and let them heat through and soften for 5-6 minutes, stirring them around a couple of times.

Meanwhile soak the gelatine in a cup with 3 tablespoons water. Then, as soon as the gooseberries are just soft, remove them from the heat and stir in the gelatine mixture – very gently so as not to break the fruit too much.

Now pour the whole lot into a large bowl and leave to cool.

As it cools and then becomes cold it will begin to turn syrupy (about 45 minutes-1 hour), and at this stage pour in the elderflower cordial and the wine.

Mix thoroughly and then pour the jelly into the stemmed glasses. Cover them with clingfilm and chill in the refrigerator until needed (I use a small baking tin as a tray to put the glasses on and this makes it much easier to keep them together in the refrigerator.)

Serve the jellies as they are or else with a blob of fromage frais on the top decorated with a small sprig of mint.



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