Quintessentially British parties, such as in celebration of the royal wedding, beg for a quintessentially British food. So we tested the traditional glass jelly mould with an elderflower cordial.
There wasn’t time, nor edible flowers available, to float pretty things in the jelly before running off to watch the festivities. We think this jelly is gorgeous all by itself. Doesn’t the structure from the glass make for an exquisite play of light? Beautiful and delicious, as delicate in flavour as in colour. (Though I am compelled to make this once again to suspend an elderflower umbel in it.)
I am extremely happy with the jelly mould. It took me couple of tries at warming it in water, covering with a plate, and flipping it, before turning it out cleanly. Simply follow the directions on the box of gelatine, dissolving it before adding a flavourful juice or cordial. To preserve the bubbly carbonation, I try not to heat an elderflower presse, which is what I used here, having long ago devoured our stock of homemade elderflower cordial, and not quite being in elderflower season to make some more. More and more. River Cottage Everyday‘s elderflower panna cotta is at the top of the list.