Equipment
Ingredients
Elderflower Gelée
- 4 leaf gelatin, Gold grade
- 100 ml elderflower cordial
- 150 ml water
- 250 ml sparkling wine, chilled
- 12 fresh raspberries
Warm Berry Compote
- 200 g mixed berries, fresh or frozen
- 30 g caster sugar
- 10 ml lemon juice
- 1 lemon zest
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 126 kcal
- Protein
- 2 g
- Carbohydrates
- 21 g
- Fat
- 0 g
- Fiber
- 3 g
- Sugar
- 17 g
- Sodium
- 11 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 27 mg
- Calcium
- 19 mg
- Iron
- 0.5 mg
- Magnesium
- 5 mg
- Phosphorus
- 5 mg
- Zinc
- 0.1 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 78 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge the gelatin leaves in a bowl of cold water and let them bloom for 5 minutes until soft and pliable. If using powder, sprinkle over 30ml of cold water and let bloom.
In a saucepan, combine the water and elderflower cordial. Heat gently until the liquid is hot but not boiling (approx 80°C/176°F).
Squeeze excess water from the softened gelatin leaves. Add them to the hot cordial mixture and whisk until completely dissolved. Remove from heat.
Pour the sparkling wine into the warm gelatin mixture. Stir gently to combine without creating excessive foam. Strain through a fine mesh sieve into a clean jug to remove any undissolved particles.
Place 3 raspberries into each of the 4 molds. Pour the liquid evenly into the molds.
Refrigerate the molds for at least 4 hours, or until firmly set.
Ten minutes before serving, prepare the compote. Combine mixed berries, sugar, lemon juice, and lemon zest strip in a saucepan. Cook over medium heat until the berries release their juices and the sauce slightly thickens.
To serve, dip the base of each mold into hot water for 5 seconds to loosen. Invert onto a plate. Remove the lemon zest strip from the compote and spoon the warm sauce around the cold jelly.
Chef's Notes
- Temperature contrast is the key to this dish. Ensure the compote is warm (not boiling hot) and the jelly is fridge-cold right before serving.
- Bloom strength matters. 'Gold' grade leaf gelatin gives the cleanest melt-in-mouth texture. If using powder, ensure it is fully hydrated before heating.
- For a crystal-clear appearance, do not whisk the mixture vigorously after adding the sparkling wine, as this traps air bubbles that cloud the jelly.
- If using sparkling wine, the carbonation will mostly dissipate during mixing, but it leaves a pleasant acidity and 'bite' that balances the sugar.
Storage
Refrigerator: 2 days — Keep in molds until serving to maintain shape.
Troubleshooting
Jelly sticks to the mold and won't come out
Cause: Vacuum seal formed between jelly and mold
Fix: Dip mold in hot water for 5-10 seconds, then gently pull one edge away from the side to break the seal
Prevention: Lightly grease mold with neutral oil before filling
Jelly is rubbery and tough
Cause: Too much gelatin or insufficient liquid
Fix: Melt down gently, add more warm liquid, and reset (results may vary)
Prevention: Measure gelatin precisely; 1 leaf sets roughly 125ml liquid for a soft set
Jelly did not set
Cause: Liquid was boiled (destroying gelatin) or enzymes in fruit (kiwi/pineapple)
Fix: Cannot be fixed
Prevention: Never boil gelatin; avoid raw tropical fruits with enzymes
Cultural Context
The concept of fruit jellies (gelées) dates back to medieval Europe, where animal collagen was laboriously extracted to create elaborate centerpieces. In modern French and British cuisine, elderflower is a quintessential early summer flavor, often paired with tart berries to cut through the sweetness.
