Strawberry jelly with elderflower cream and strawberry sorbet

  • Dessert
  • medium
  • 6
  • 45 minutes, plus chilling, freezing and setting time

PT45M

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Ingredients

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Imperial

Strawberry jelly

  • 500g of strawberries, plus a few left whole to sit in jelly
  • 150g of sugar
  • 2 gelatine leaves, soaked in cold water until soft

Strawberry purée

Strawberry sorbet

  • 50g of sugar
  • 50g of glucose
  • 1/2 lemon, juiced

Elderflower cream

  • 100ml of double cream
  • 35ml of elderflower cordial

To plate

  • 20g of shortbread, crushed
1
For the strawberry purée, warm the strawberries in a suitably large pan (you may have to split the quantities and do this in 2 pans) with the juice of one lemon and the sugar. Let the sugar dissolve and transfer the contents of the pan into a blender, blitz until smooth. Pass through a sieve and set aside to cool
2
Combine 50g of sugar, 50g of glucose, the juice of half a lemon and 150ml of water in a pan over a high heat and bring to the boil
  • 50g of sugar
  • 50g of glucose
  • 1/2 lemon
3
Remove the pan from the heat and pour in the strawberry purée. Allow to cool for 20 minutes or so in the fridge and then churn in an ice cream machine until a sorbet consistency is reached. Freeze until ready to use
4
For the strawberry jelly, cut the strawberries in half and then place in a pan with the sugar and 250ml of water. Bring to the boil and allow to simmer for a couple of minutes to extract as much flavour as possible
5
Remove from the heat and pass through a fine sieve. Allow to cool in the fridge for 20-30 minutes
6
Divide the liquid into two pans. Reheat the liquid in one of the pans but leave the other aside. As the liquid in the first pan reheats, dissolve the softened gelatine leaves into it. Once dissolved, pour the contents of the pan back into the other
  • 2 gelatine leaves
7
Separate the liquid into 6 glass tumblers (there may be some leftover depending on the size of your glasses) and decorate the jelly with a couple of whole strawberries. Place the tumblers in the fridge until set
8
Once the jelly has set, make the elderflower cream. Use a hand mixer to whip the double cream very gently with the elderflower cordial until soft peaks form
  • 35ml of elderflower cordial
  • 100ml of double cream
9
Top each jelly with elderflower cream and a large quenelle of the sorbet. Sprinkle with the chunks of shortbread and serve
  • 20g of shortbread
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