Page title and description

Strawberry and elderflower bubbly jellies
Cook's notes
Serve in small bowls, teacups or glasses.Ingredients
- 12g sachet gelatine powder (or a 6.5g pack of vegetarian gel)
- 450ml Luscombe elderflower bubbly, chilled in the fridge
- 200g strawberries, cut into quarters or sliced, chilled in the fridge

Method
Prep time:
1h
PT1H
Cooking time:
10 min
PT10M
-
Step 1
Pour 120ml just-boiled water into a large heatproof jug or bowl. -
Step 2
Stir in the gelatine, mixing well to dissolve all the powder. If it doesn't all dissolve, put in a heatproof bowl over a pan of simmering water, and stir until it does. Add the elderflower bubbly and stir well. -
Step 3
Divide the strawberries between your bowls. Pour over the elderflower mixture. Wait for a minute or two to let the mixture settle, then dab away any froth with kitchen paper. -
Step 4
Chill until set, about 1 hour.