-Place on a baking tray and bake for 15 minutes, then reduce the temperature to 200 degrees and bake for a further 30 minutes. When cooked, tap the base and a hollow sound means it's done. Slice whilst warm for true deliciousness.
I saw a recipe a while ago for elderflower jelly and whilst I love jelly, it requires forethought that I often lack and jelly requires a small amount of planning at least so it has time to set. It was the sight of a handful of blueberries in the bottom of my fridge that were beginning to look a bit wrinkly that reminded me of this recipe. It's cool, delicate sweetness was perfect for pudding today, and I finally got to use some of the leaf gelatine that seems to have been in my cupboard for an age. It's made using elderflower cordial, so you could use any cordial you have to hand.
Elderflower Jelly with Blueberries
7 leaves of gelatine, soaked in a little cold water and then dissolved in 125ml of hot water
10 tbsp of elderflower cordial diluted with 500ml of cold water
Handful or so of blueberries (or any fruit you fancy really)
-Stir the dissolved gelatine into the diluted cordial, pour into a mould, drop the blueberries in, chill until set and then enjoy!
It looks almost unearthly...