Raspberries in Elderflower Jelly with Gooseberry Curd

This Summer I fell in love.... head over heels kind of love, can't stop thinking about you kind of love, always wondering what we could do together kind of love...her name was Elderflower -a delicate, heady, fleeting blossom. She's gone now but we had some delicious fun -we made tangy goosegog and elderflower pie, we made refreshing cordial, we made a delectable custard, we made cocktails with prosecco and we made a beautiful, opaque, wibbly wobbly jelly. For me elderflower is the queen of the foraging world -even in the city you can easily find them -just follow your nose. I made a huge batch of 'blessed cordial' after I happened upon a fantastic collection of trees close to a convent in Dublin...but I can't tell you where it is of course! Soon the elderberries will be out and they have lots to offer too -you can make an apple and elderberry tart or concoct a syrup from them which will help to ward off colds during the Winter months.


I served the following dessert at a recent supper event, I was inspired by a Nigel Slater recipe from his Tender Vol II  book. It's a good make ahead dessert and so works really well if you're cooking a for a group. I had also made an Apricot Liqueur for the same supper event so I popped one of the booze soaked apricots into the bottom of each glass -a nice little surprise as it looked like an egg yoke. I crystallised some rose petals from the garden for a little variation in texture and decided to make Hugh Fearnleys gooseberry curd to twist through some whipped cream. My Dad provided the tasty gooseberries and raspberries -thanks Dad, sorry you didn't get any!

Fruit + Jelly + Cream = Heaven

What you need:         serves 4
  • leaf gelatine 12g
  • 140ml elderflower cordial (this is double what Nigel says, but for me it needed it)
  • 1 heaped tbsp caster sugar
  • 250ml fizzy water
  • 250ml white wine
  • 400g raspberries
  • 100ml of cream whipped
  • 4 crystallised rose petals -optional
  • 1 tbsp of goosegog curd -optional, you could use lemon curd
  • 4 booze soaked apricots -optional
What you need to do:
  • Soak your gelatine leaves in cold water until it softens -roughly 5 mins
  • Into a saucepan put the cordial, sugar, water and half of the white wine
  • Place your gelatine in and whisk it all around
  • Put onto a low heat and stir until the gelatine and sugar have dissolved completely
  • Take off the hob and pour in the rest of the wine
  • Pop an apricot into the bottom of the glass and split the raspberries evenly between each glass
  • Pour over the liquid jelly mixture and when cool put into the fridge
  • Give them a few hoursto gain some solidity or leave overnight
  • To serve simply swirl the curd gently through the whipped cream  -dollop on and top it off with a rose petal

Crystallised Rose, Thyme & Rocket Flowers

How do you crystallise petals?

It's very easy, all you need to do is whisk an egg white, pop in a shallow bowl, put some caster sugar into a shallow bowl, take your petals and dip first in the egg white followed by the sugar -leave on greaseproof paper to dry out -pop into an airtight container.

The XX song Crystalised  -don't think they were singing about things of a culinary ilk...