This is a simple jelly recipe that uses elderflower cordial, raspberries and framboise liqueur.
Elderflower is a wonderful summery addition to desserts and drinks - check out our favourite elderflower recipes.
Preparation Notes: plus overnight chilling
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Yields:
6
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
300
Ingredients
550 g (1 1/4lb) frozen raspberries, partially thawed
4 sheets leaf gelatine
300 ml (1/2 pint) undiluted elderflower cordial
2 Tbsp. framboise liqueur (optional)
142 ml carton double cream
Toasted flaked almonds to decorate
Directions
Step 1
Set aside 125g (4oz) of the best-looking raspberries and put them back in the freezer. Whiz remainder in a food processor, then use a wooden spoon to push them through a sieve into a bowl to remove seeds. Soak gelatine in 200ml (7fl oz) cold water for 5min.
Step 2
Add cordial and framboise liqueur, if using, to the raspberry purée and tip into a pan. Warm gently for 5min.
Step 3
Remove raspberry mixture from heat. Squeeze excess moisture from gelatine and stir into mixture until gelatine has completely dissolved. Divide the frozen reserved raspberries among six tall 150ml (¼ pint) glasses, then pour in the jelly. Chill overnight until set.
Step 4
Before serving, take jellies out of fridge for 10min to come up to room temperature. Lightly whip the cream and dollop on top of each jelly and decorate with flaked almonds to serve. If serving from frozen, thaw at cool room temperature for 2½hr or overnight in the fridge. Complete recipe.
To freeze
Make the jellies in freezerproof glasses up to the end of step 3. Cover and freeze for up to one month.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
