Made by Angela...
Our Elderflower obsession continues with this fab recipe for a Delight - so far removed from those Fry's Turkish Delight bars you used to get as kids, so don't be put off.
Jelly, sweet and packed full of elderflower flavour - these are great as a little treat or with coffee at the end of a meal.
25 Elderflower heads (no stalks, leaves or bugs!)
20g gelatine leaves
700g granulated sugar
Juice of two lemons
30g icing sugar
Soak the gelatine leaves to soften.
Meanwhile, add elderflower petals into a muslin cloth and tie up into a ball.
Next, add the granulated sugar, lemon juice and 300ml of water into a pan and heat to dissolve the sugar.
Once the sugar has dissolved, turn heat off and allow to cool down.
Now mix the cornflower with the remainder of the water until it becomes a smooth paste. Stir into the cooled lemony sugar syrup.
Squeeze the gelatine leaves to get rid of any excess water and add to the lemony sugar syrup. Heat, bring to boil and then simmer for 10 minutes.
Now add the ball of elderflowers within the muslin cloth, to infuse the flavour in - and stir.
Stir, stir, stir for 15 minutes or so - then squeeze the ball of flowers to release every last drop of elderflower fragrance and flavour.
The mix should now start to become clear, but will be very gloopy - when it becomes this state, allow to cool for around 10 minutes.
Mix the remainder of the cornflower and icing sugar in a bowl.
Next, line a deep baking tray with parchment (greaseproof paper) and sprinkle on about half of the cornflower/icing sugar mix, to cover the bottom. Tip the Elderflower Delight mix in and spread out within the tray. Leave on side to cool.
Once cool, put the tray into a refridgerator, until the mix become rubbery (push it and it should bounce back!). Once you are happy that it is rubbery enough, cut more grease proof paper, dust with the rest of the icing sugar/cornflower mix and tip out the Delight mixture.
Wait ten minutes, then cut the mixture into into cubes (or pastille shapes using a cutter).
Et voila - the taste of summer, in a jelly.
Top Tip: If you leave the Delight a day or two, the flavour of the elderflowers become even more intense and the consistency becomes more jelly without being hard. Dip the delight pieces in some ground citric acid (optional) if you want to add a sherbet twang!
Angela's Elderflower Delight recipe...
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Elderflower Delight - sweet, moreish and easy to make