Elderflower jelly, shortbread biscuits and champagne cream
Posted On: 6th Jul 2015
- 800ml sparkling water
- 150ml elderflower cordial
- 6 leaves gelatine
- elderflowers if in season
- 500ml double cream
- 2 tbsp icing sugar
- 100ml champagne
- 200g Butter
- 110g Caster Sugar
- 180g plain flower
- 180g Cornflour
This is English summer in a glass. It makes me think of Polo matches, Cricket and lazy summer days.
It’s super easy to do for a dinner party; just make the jellies and the shortbreads the day before and then whip the cream up last minute.
Firstly make the jellies. Place the gelatine leaves into a bowl and cover with cold water. Mix the elderflower cordial with the water and heat up 100ml of it. When just about to boil, take it off the heat and then squeeze out the gelatine and mix in with the hot liquid until dissolved. Do not put back on the heat as it will make the jellies cloudy.
Pour the hot liquid in with the rest of the cold liquid and then pour half way up in a glass. If using the flowers, sprinkle on now and then chill for an hour. Then add then rest of the liquid. Chill for another few hours until set.
For the shortbreads simply mix all the ingredients together, don’t over beat, and then chill for 30. Then roll out (I sometimes do this between two sheets of baking paper, so it doesn’t stick and so I can get it thin) and then cut out and bake until pale golden at 169C.
When the biscuits are done, take them out and dust with caster sugar.
To finish off the dessert, simply whisk the cream, sugar and champagne together and then spoon on top of the jellies and serve with the shortbreads on the side.