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Strawberry Jelly with Elderflower Cream and Shortbread

Strawberry Puree
1kg Strawberries
Juice of 1 lemon

Warm the strawberries with sugar and lemon juice until sugar dissolved. Blitz in robo then pass through a fine sieve. Allow to cool.

Strawberry Sorbet
150mls Water
75g Sugar
30g Glucose
150g Strawberry puree
½ Lemon juice

Combine all ingredients apart from lemon juice and heat until sugars have dissolved. Remove from heat then add lemon juice. Allow to cool then churn in ice cream machine.

Elderflower Cream
30g double cream
10g Elderflower Cordial

Whip cream very gently with Elderflower cordial until soft peaks.
(Must be done to order)

Strawberry Jelly
300g Sugar
2 pint Water
1kg Strawberries
4 leaves of gelatine to 600mls finished juice

Cut strawberries in half then place into a pan with all ingredients. Bring to the boil then simmer for a couple of minutes to extract as much flavour from the strawberries into the juice. Remove from heat and allow cooling. Pass juice through a fine sieve.

Soak required amount of gelatine in cold water, warm a little of the strawberry juice up then add the softened gelatine and dissolve, once dissolved add to the rest of the strawberry juice and pass through a fine sieve. Set in moulds with fresh strawberries and allow setting.

Serve in a glass with shortbread.