You are using an older browser version. Please use a supported version for the best MSN experience.

Elderflower and Raspberry Jelly

Good Housekeeping UK logo Good Housekeeping UK 1 day ago The Good Housekeeping Cookery Team
This elderflower and raspberry layered jelly recipe is a beautiful summery dessert that's also low in calories and lovely to look at. © Good Housekeeping This elderflower and raspberry layered jelly recipe is a beautiful summery dessert that's also low in calories and lovely to look at.

This two tone jelly recipe is a summer showstopper of a dessert and has raspberry jelly in the bottom and a clear later of elderflower jelly on the bottom. It's one of our favourite elderflower recipes.

Preparation Notes: plus chilling

Yields: 8

Prep Time: 20 mins

Process Time: 10 mins

Total Time: 30 mins

Calories per Serving: 77


Video: Easy and delicious pomegranate jelly recipe (Rumble)

UP NEXT
UP NEXT

Ingredients

  • 8

    sheets leaf gelatine

  • 100 mL

    (3½fl oz) elderflower cordial

  • 500 g

    (1lb 2oz) raspberries

  • 75 g

    (3oz) caster sugar

Directions

  1. Wet a 900ml (2lb) loaf tin, then line it neatly with clingfilm and set aside. For the elderflower jelly, soak four of the gelatine sheets in cold water for 5min to soften them. Meanwhile, put the cordial in a pan with 100ml (3½fl oz) water and heat until steaming, but not boiling. Take off the heat. Squeeze out the excess water from the gelatine, then add the softened sheets to the elderflower mixture and stir until dissolved. Pour mixture into a jug, stir in 200ml (7fl oz) cold water and leave to cool completely. When cool, tip into the prepared loaf tin and evenly scatter over 100g (3½oz) of the raspberries. Chill for 2hr or until just set.

  2. While the elderflower jelly is chilling, make the raspberry jelly. Soak the remaining gelatine sheets in cold water as before. Put the remaining raspberries in a pan with 250ml (9fl oz) water and the sugar. Heat gently until the sugar has dissolved, then bring the mixture to the boil and bubble for 5min, mashing the fruit as you stir until it's completely broken down and the mixture is fragrant. Strain through a fine sieve into a clean pan. Squeeze out the excess water from the gelatine, add to the raspberry mixture and heat gently, stirring until dissolved. Allow to cool completely.

  3. Carefully pour the cooled raspberry jelly into the loaf tin over the just-set elderflower layer. Chill the jelly again until completely set, about 5hr. When ready to serve, carefully invert the jelly on to a serving plate to unmould it. Peel off the clingfilm. Serve the jelly as it is or with some double cream to pour over if you're feeling indulgent.

For a neater finish

And if you're feeling particularly confident! - don't line your tin with clingfilm before you pour the jelly into it. When you're ready to serve, fill a roasting tin with hot water and quickly dip the tin with the jelly into the water for a few seconds. Dry the outside of the tin, then invert jelly on to a serving plate and it should unmould. If it doesn't, repeat the water dip.

Per Serving:

  • Calories: 77
  • Fibre: 2 g
  • Total carbs: 16 g
  • Sugars: 16 g
  • Protein: 3 g
AdChoices
AdChoices

More From Good Housekeeping UK

Good Housekeeping UK
Good Housekeeping UK
image beaconimage beaconimage beacon