Recipe by Gary Robinson Head Chef at Number One Restaurant at the Balmoral Hotel, Edinburgh.
This jelly is ideally set in layers to spread the grapes from top to bottom. You can easily apply this to set all types of seasonal fruit and berries in jelly for a really easy but impressive result.
- 4 sheets of leaf gelatine
- 150ml elderflower cordial
- 650ml chilled sparkling mineral water
- 150g small seedless red grapes
- 150g small seedless white grapes
- Soak the gelatine in cold water for about 5 minutes. Meanwhile, pour the elderflower cordial into a small saucepan with 3 tbsp of water. Heat to just below boiling point.
- Squeeze the excess water from the softened gelatine, then add to the hot elderflower syrup. Stir until dissolved, then pour into a bowl or jug. Stir in a third of the mineral water or wine and leave to cool.
- Divide a third of the red and white grapes between 6 glasses or jelly moulds, about 200ml in capacity. Stir the rest of the mineral water or wine into the elderflower mixture. Fill each glass or mould to about a third with the elderflower mixture, then chill.
- Once the jelly has almost set, remove from the fridge. Divide another third of the grapes on top of the jelly layer and pour in more of the elderflower mixture as before. Chill once again.
- Repeat with a final layer of grapes and the remaining elderflower mixture and chill to set completely. Serve the jellies in their glasses, or turn them out on to plates.