• “I have had a most rare vision. I have had a dream, past the wit of man to say what dream it was.”. A midsummer night’s dream jelly is the stuff of a fantasy land. This gorgeous pudding is almost too delicious to be real, and full of fresh, fruity flavour.

    Recipe by Claire Ferrandi

    A midsummer night’s dream jelly

    Serves: 8 – 10
    Cooking Time: 30 minutes + setting time

    Ingredients

    • Straw-wine jelly layer

    • 18 (36g) gelatine leaves
    • 750ml (3 cups) good-quality straw/dessert wine
    • juice of 2 lemons
    • 10ml (2 tsp) vanilla essence
    • 125ml (½ cup) water
    • 265g sugar
    • oil, to brush
    • handful fresh mint leaves + extra, to garnish
    • 250g plums, pitted and sliced into wedges
    • 250g seasonal berries
    • Elderflower and white-chocolate layer

    • 6 (12g) gelatine leaves
    • 500ml (2 cups) fresh cream
    • 250ml (1 cup) elderflower cordial
    • pinch salt
    • 160g white chocolate, finely chopped
    • edible flowers, to garnish
    • double-thick cream, to serve

    Instructions

    1

    It is best to start your jelly the night before. For the wine layer, place the 18 gelatine leaves in a little cold water to soften, 5 minutes. While the leaves soften, place the wine, lemon juice, vanilla, 125ml (½ cup) water and sugar in a medium pot and bring to a boil. Remove from heat.

    2

    Squeeze the water out of the gelatine leaves and whisk the gelatine into the hot wine mixture until dissolved.

    3

    Refrigerate the mixture and give it a stir every 15 minutes. The jelly should be almost set, but still liquid so that the fruit doesn’t float to the top when you add it. This should take around 1 hour.

    4

    Brush the inside of a 1,5L-capacity jelly mould, or 12 individual moulds of 125ml (½ cup) capacity, with oil. Pour a third of the jelly into the base of the large mould or individual moulds and add a third each of the mint and fruit – repeat this process 3 times until the moulds are full and the fruit is evenly dispersed. Refrigerate the jelly/jellies to set, at least 4 hours or overnight.

    5

    Once set, make the elderflower and white-chocolate layer. Place the 6 gelatine leaves in a little cold water to soften, 5 minutes. While the leaves soften, place the cream, elderflower cordial and salt in a medium pot and bring to a boil. Remove from heat immediately and add the white chocolate, stirring until smooth.

    6

    Squeeze the water out of the gelatine leaves and whisk the gelatine into the hot cream mixture until dissolved.

    7

    Allow the cream mixture to cool slightly (but not entirely, it should remain warm), 15 minutes, before pouring over the set wine jelly/jellies to create a base layer. Refrigerate to set, 3 hours.

    8

    To remove the jelly/jellies from the mould/s, dip into hot water for 15 seconds. Gently release the jelly/jellies onto a serving platter or plates.

    9

    To serve, decorate with edible flowers and mint leaves. Serve with dollops of double-thick cream.

    Notes

    Cook’s tip: If you prefer an alcohol-free version, substitute the wine for white grape juice.

    ×
    Exit mobile version