Title: Elderflower Jelly with Champagne Sorbet
Categories: Food networ, Food7
Yield: 1 servings

500 ml Hot water
30 g Gelatine soaked in 2 tbsp
-cold water for; (1 oz)
; 1 minute
60 g Caster sugar; (2 oz)
250 ml Elderflower cordial
1 md Lemon; juice only
200 ml Champagne sorbet; (200 to
-300)
4 Thin almond biscuits;
-(optional)
12 Raspberries

Begin with making the jelly. Heat water in a non-reactive saucepan, when a
simmer is reached add the soaked gelatine and stir until dissolved. Remove
saucepan from the stove before stirring in the sugar followed by the
elderflower cordial. Place saucepan in a cool place, allow to become quite
cold.

Whilst the jelly chills, select whatever glasses or bowls you may have and
which are desirable in appearance. Place 3 raspberries in the bottom of
each glass and place the glasses onto a tray then refrigerate.

You may wish to pipe a swirl of melted chocolate around the inside of your
chosen glass. This looks nice but is by no means essential. When the jelly
is quite cold fill the glasses with it allowing around 200ml per person.
Chill for several hours until set, or overnight if possible.

To serve, scoop a medium sized ball of champagne sorbet onto each jelly,
decorate with a thin almond biscuit if desired, together with a sprig of
mint.

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