Yum, that’s what we thought when we were offered this exclusive recipe from jellymakers extraordinaraire, Bompas & Parr, with it’s delicious combination of violet, elderflower and prosecco. And if you’d like to see more of their work in person (for an edible jellied St Paul’s Cathedral for example), do go along to Design Junction where Bompas & Parr will be showing in the Crafts Council exhibition Added Value? from 20th – 23rd September as part of London Design Festival.
Ingredients for 500ml, enough for 4
5 leaves of gelatine
450ml prosecco or sparkling wine
30ml violet liqueur
30ml elderflower cordial
a squeeze of lemon juice
edible flowers
Cut the leaf gelatine into a heatproof bowl with a pair of scissors. Add enough prosecco to cover (about 100ml/31/2 fl oz/scant 1/2cup). Leave the gelatine to soften for 10 minutes. Bring a pan of water to the boil and place the bowl of softened gelatine on top of the pan of boiling water. Once the gelatine has totally melted, combine the melted gelatine/prosecco mix with the rest of the prosecco by pouring it through a sieve – to remove any unmelted lumps – and into a measuring jug. Squeeze the lemon through the sieve too and add the violet liqueur and elderflower cordial, balancing for taste. Top up with prosecco until you have 500ml.
Place the washed flowers into the bottom of the mould and pour in about one-third of the jelly. Put the mould in the refrigerator for the jelly to set. Leave until set enough so that the flowers seem safely embedded (about 2 hours), then pour over the rest of the jelly mixture and return to the refrigerator.
If you don’t want to set the flowers in the mould first, you can always add everything to the mould at once. Doing a double set, however, makes sure that the flowers float elegantly in the unmoulded jelly rather than sinking to the bottom.
