Elderflower jelly with beetroot relish, goat's cheese and caraway tuile

servings6
1 hour 20 minutes

Ingredients

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

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