This elegant, delicious recipe is so simple.
Heat 100ml/3½ floz sparking elderflower and the caster sugar in a saucepan until hot, then add the soaked gelatine and stir gently until it has dissolved.
Add the rest of the sparkling elderflower presse and stir to combine.
Pour the jelly into a soup plate or lipped plate and place into the fridge for 30 minutes to set.
Strawberry ice cream :
Place the strawberries into a sealable food bag and freeze for at least 4 hours, but preferably overnight.
When frozen and ready to serve the jelly, tip into a food processor with the vanilla seeds and half the cream and blitz until they start to breakdown. Continue blitzing for 3-4 minutes until smoother then add the remaining cream and blitz until it forms a smooth frozen cream.
To serve :
Lay a line of chopped peaches down one side of the jelly, then top that with the strawberries and greek basil. Place spoonfuls of the ice cream in a line alongside and serve immediately, with the remainder of the ice cream in a separate bowl.
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