With Jubilee fever sweeping the UK, and even reaching as far as Bangalore, I thought I’d post a recipe this week that was quintessentially British. I’d be proud for this recipe to take pride of place on any Jubilee street party table! What could be more British than a recipe with elderflower and cucumber in it? This recipe was inspired by the Pimms jelly we had for supper last weekend at the lovely Jody and Fred’s house – it was divine! Jody served mini portions of the Pimms jelly with mini portions of other scrummy puddings, which worked really well and looked fabulous on the plate!
Makes 4 x 200ml portions
- 535ml white wine (with a glass spare for the cook )
- 265ml elderflower cordial
- 1½ cucumber
- 60g caster sugar
- 8 sheets of gelatine
- Extra cucumber or mint leaves to garnish
- Fill a bowl with cold water and put in the gelatine leaves to soak for 5 minutes.
- Top and tail the cucumber and chop into chunks.
- Pop the wine, cucumber and elderflower cordial into a blender and whizz until smooth.
- Sieve the blended mixture into a saucepan; make sure all the liquid is pushed through.
- Add the caster sugar into the saucepan and gently heat until the sugar is dissolved – this takes merely seconds.
- Remove any excess water from the soaking gelatine leaves and add them to the heated wine mixture. Turn off the heat and stir until the leaves are dissolved.
- Pour the jelly mixture into either wine glasses, a funky mould, or if serving “a la Jody”, pour into a loaf tin, ready to cut into small pieces when set.
- Put in the fridge for at least 4 hours to set.
- When ready to serve, garnish with either a mint leaf or two, or make a little ribbon from the remaining cucumber, and tie into a bow (again, thank you Jody!)
Domestic Princess tips:
- Any variety of white wine can be used. I used Pinot Grigio, as that’s what I had in the fridge, and am not a big fan of it as a drink – give me Cloudy Bay any day! But it tastes great in the jelly!
- If you wish to make the jelly a little posher, substitute the white wine for either Champagne or Prosecco (or any sparkling wine). The bubbles get trapped in the jelly and fizz on your tongue when eating it!
- If you want to make this a child friendly recipe, then you can swap the white wine for water, or half water, half pear juice (the cloudy variety), which works really well with elderflower and cucumber.
- If you’re making this for vegetarians, or aren’t sure if somebody might be vegetarian, then substitute the gelatine for agar flakes. It’s generally available from health food stores; I found mine in Waitrose. Use one heaped teaspoon for every 250ml.
- If you wish to vary the quantities, the general “rule of thumb” for gelatine to liquid ratio, is 1 gelatine leaf for every 100ml of liquid.
- If you’re not a fan of cucumber, then just omit it from the recipe, it won’t make any difference to the setting of the jelly. You could swap it for raspberries. About 100g – 150g of raspberries would work.
- If you want to “unmould” the jelly in front of your guests, use copper or plastic moulds; avoid ceramic ones because the jelly has a tendency to stick to the sides.
- If using a mould, pop the base into warm water for a few seconds before slithering it out.
- This is quite a firm set jelly, so if you’d like a softer-set one, use either a bit less gelatine, or increase the liquid.
- Bangloreans – you can find gelatine in Sorbet and elderflower cordial in the Waitrose section in Hypercity.
So, there you have it, a jelly fit for a Queen, or maybe a Domestic Princess! Have you made homemade jellies? If so, what flavours have you used? Are you celebrating the Jubilee this weekend? I’d love to hear all your plans.
With much love
The Domestic Princess