Have you everrrr tasted elderflower before? Until very recently I had NOT. Once I did, the idea for these Elderflower Peach & Raspberry Jellies beamed straight into me head and I had to make them.
I’d read about elderflower in tons of books and recipes, but never had a chance to sample the elusive buds. They seemed so quintessentially British to me, these elderflowers, with their delicate white blooms, like they were to fragile to survive here in jungle-y subtropical Brisbane. And let’s face it, they probably are. But I think they do grow down in Melbourne.
Either way, unless you’re an urban forager (aka thief – like me with these) then you’ll likely be looking to buy your elderflower pre-infused, which is to say, in a cordial. Which is super convenient, because it’s just waiting to infuse it’s heady, floral, apple-and-black-currant sweetness into whatever you might think of next.
For me, the purest most delicious way to enjoy this flavour had to be in a jelly. Man I love jelly. The Rhubarb and Vanilla Bean Jelly from my book is one of my favourite things to eat, period. I’d rich and voluptuous and totally decadent. This jelly, being as it’s midsummer and all, is much lighter and sprightlier and the perfect thing to eat after a typically bullshit hot day.
Fresh sliced peaches and squidgy raspberries give these wibbly pots a little texture and bursts of juicy flavour. All in all, this is definitely the kind of dessert that makes me grateful for summer! My whole ‘lean into it’ attitude is definitely working this year (for those who don’t know, I’m not a huge fan of Summer because it’s a billion degrees and humid where I live). Slide on my ray bans, pass me a jelly and a spoon and watch the sun set and I’m a happy gal. Come over and join me any time, you.
- 6 sheets gelatin (or enough to set 500ml liquid)
- ½ cup (125ml) elderflower cordial
- ½ cup (125ml) water
- ⅓ cup (70g) caster sugar
- 1 tsp vanilla bean paste (or extract)
- 2 small peaches
- 1 punnet raspberries
- 1 cup (250ml) soda water
- Place the gelatin into a bowl of cold water and set aside to soak.
- Place the cordial, water, sugar and vanilla into a medium saucepan and bring to a simmer. Turn off the heat, squeeze the gelatin leaves to get rid of any excess liquid, and then add to the hot elderflower mixture and stir until the gelatin is dissolved. Set aside to cool slightly.
- Wash and thinly slice the peaches and then divide the peaches and raspberries evenly among 6 small (1/2 cup capacity) glasses.
- Slowly pour the soda water into the elderflower-gelating mixture, and swirl the pan gently to combine. Divide the mixture between the glasses, and then place into the fridge for at least 4 hours to set. Serve.