Recipe: Elder-scented fruit jelly

A trip to the Game Fair at Ragley Hall, Warwickshire, between 29 and 31 July will give visitors a great chance to meet a range of small, rural-based food and drinks companies.

Over the years, Belvoir Fruit Drinks, which make cordials, pressés and botanical drinks in the Leicestershire countryside, has been a regular exhibitor at the Game Fair.

The family business, which began in a farmhouse kitchen in 1984, now produces more than 40 products.

See also: Opinion: The ingredients that make a country show great

To get us in the mood for this year’s event, the business shares a delicious summer recipe for grown-ups – a version of that childhood classic, jelly on a plate, except this version includes wine

Elder-scented fruit jelly

Serves six

Preparation time 20 minutes (plus setting time)

Ingredients

• 4 sheets of gelatine or one 11g sachet powdered gelatine
• 150ml dry white wine
• 50g caster sugar
• 90ml elderflower cordial
• 350g mixed fruits such as strawberries, blueberries, raspberries and sliced nectarines

Method

1. Prepare the gelatine. If using leaf gelatine, soak this in cold water until soft – about five minutes. If using powdered gelatine, sprinkle this over 60ml water and leave to become spongy – about 5 minutes.
2. Put the wine, 300ml (1/2pint) water and sugar together in a pan. Gently heat, stirring until the sugar has dissolved. Increase the heat and simmer for 3 minutes until syrupy. Remove from the heat and add the prepared gelatine, stirring until it dissolves. Stir in the cordial and leave to cool.
3. Scatter a layer of fruit over the base of a jelly mould, then pour over just enough jelly liquid to cover. Chill until this has set, leaving the remaining jelly at room temperature. Repeat this process until all the fruit and liquid jelly has been used – do it in stages or all the fruit will rise to the top. Refrigerate the jelly for at least 4 hours or until firmly set.
4. To serve, dip the base of the jelly mould in hot water for about 40 seconds. Place a serving plate on top of the mould, then invert, giving the dish a firm sideways shake to release the jelly from the mould. Serve straight away, with cream.