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Receta Elderflower Jelly With Champagne Sorbet
by Global Cookbook

Elderflower Jelly With Champagne Sorbet
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Ingredientes

  • 500 ml Warm water
  • 30 gm Gelatine soaked in 2 tbsp cool water for, (1 ounce) 1 minute
  • 60 gm Caster sugar, (2 ounce)
  • 250 ml Elderflower cordial
  • 1 med Lemon, juice only
  • 200 ml Champagne sorbet, (200 to 300)
  • 4 x Thin almond biscuits, (optional)
  • 12 x Raspberries

Direcciones

  1. Begin with making the jelly. Heat water in a non-reactive saucepan, when a simmer is reached add in the soaked gelatine and stir till dissolved. Remove saucepan from the stove before stirring in the sugar followed by the elderflower cordial. Place saucepan in a cold place, allow to become quite cool.
  2. Whilst the jelly chills, select whatever glasses or possibly bowls you may have and that are desirable in appearance. Place 3 raspberries in the bottom of each glass and place the glasses onto a tray then chill.
  3. You may wish to pipe a swirl of melted chocolate around the inside of your chosen glass. This looks nice but is by no means essential. When the jelly is quite cool fill the glasses with it allowing around 200ml per person.
  4. Refrigeratefor several hrs till set, or possibly overnight if possible.
  5. To serve, scoop a medium sized ball of champagne sorbet onto each jelly, decorate with a thin almond biscuit if you like, together with a sprig of mint.