In this beautiful late Spring recipe, I made use of freshly made elderflower cordial, prosecco left over in the fridge and some Greek yogurt that needed to be used and of course fresh, in season strawberries. Start from the layer that will be the top one when the jelly is turned upside down.
For the prosecco jelly
- 500ml of prosecco
- 5 gelatine leaves
- 50 g of caster sugar
For the strawberry jelly
- 500ml of strawberry puree (made from approx. 750g of fresh strawberries)
- 5 gelatine leaves
- 40 g of sugar
For the Yogurt and elderflower jelly
- 300g of Greek yogurt
- 8 gelative leaves
- Zest of a lime
- 100 ml of water
- 100 ml of elderflower cordial
For the strawberry crisps
- 50g of liquid glucose
- 50g of isomalt sugar
- 1 tbsp of freeze dried strawberry powder
Method
For the prosecco jelly
Submerge the gelatine leaves in cold water and leave for a few minutes to bloom.
Place the water and sugar in a saucepan and heat till the sugar is dissolved. Squeeze the gelatine leaves of all the water and mix in the hot syrup to dissolve completely.
Add the prosecco to the mix and let to cool before putting in your mould. Chop some fresh strawberries in it.
For the strawberry jelly
Bloom the gelatine leaves as before. Place the strawberry puree and sugar in a pan and heat up gently to dissolve the sugar. Do not let it reach boiling point. Add the squeezed gelatine leaves, mix well and let cool for 10 minutes. Pour over the prosecco gelly and let it set.
For the yogurt and elderflower gelly
Finally for the last layer, bloom the gelatine leaves.
In a saucepan heat the water and stir in the gelatine leaves to dissolve. Add to a bowl containing all the other ingredients and mix well. Let cool for a few minutes.
For the strawberry crisps
Preheat the oven (fan oven is not recommended for this and the caramel dust can go everywhere) at 200 C.
Place the glucose and isomalt sugar in a pan and bring to 160 degrees. Pour over on a silicone mat or grease proof paper on a baking tray and let cool. Break it up in small pieces and grind (I use my spice grinder) to a fine powder.
On another silicone mat, using a sieve pour the dust evenly to a good layer where you no longer see the surface. Sprinkle with the freeze dried strawberry. Put in the oven and watch as it melts. This should not take over a minute and you don’t want it to brown at all.
Pour over a clean silicone mat in a thin layer and let go cool. Break in shards.
To serve, immerse the mould in some hot water for a few seconds till you see the sides having come loose. Turn over onto a platter and decorate with fruit, flowers, nuts, small meringues, have fun and let your creativity flow!