12g powdered gelatine
5 tablespoons warm water
150ml elderflower cordial
350ml cold water
a few elderflowers or other edible flowers
Sprinkle the gelatine over the warm water in a small saucepan. Stir well to dissolve. If the gelatine has not completely dissolved after a couple of minutes, then put over a low heat, stirring until the gelatine completely dissolves. Do not allow to boil. Leave to cool until no hotter than lukewarm.
In a jug, mix together the cordial and the cold water. Stir in the gelatine, mix well, then pour into 4 white wine glasses or tumblers, adding a few edible flowers as you pour, if you like, so they are spread throughout the elderflower jellies. Allow to set for 3–4 hours in the fridge. Remove from the fridge 10 minutes before serving and decorate with more flowers.
This is an extract from Home Cooked by Kate Humble