This month's Tea Time Treats theme, hosted by the wonderful Karen, from Lavender and Lovage is flowers and all things floral.
Perfect now the sun has finally popped its hat on, come out to play and allowed our umbrellas to dry out for the first time in a gazillion weeks*.
With it being the sixth month anniversary of presenting the very first delightful and groaning Tea Time Treat table it occured to me that we haven't enjoyed that many jellies. And no tea time party is complete without a wibbling wobbling jelly.
Tempted as I was to make the jelly in the shape of a rabbit or a car, in honour of tea times of my childhood, the theme floral and flowers brings to mind a more refined, elegant and sophisticated dessert.
Elderflower and Blueberry Jelly
20ml Elderflower Liqueur
2 gelatine leaves
50g blueberries, setting aside several to decorate
1. Measure the water in a jug and stir in the liqueur.
2. Pop the geleatine leaves in a small glass bowl and add in a couple of tablespoons of the elderflower mixture. Leave to soak until the gelatine softens (approximately ten minutes).
3. Place the bowl over a pan of gently simmering water and stir continuously until the gelatine has completely dissolved
4. Return the gelatine to the elderflower mixture and stir well. Add in the blueberries and pour into the ramekins. Chill in the fridge for at least four hours or until set
5. Decorate with the remaining blueberries
- You can substitute the Elderflower Liqueur for approximately 35ml Elderflower Cordial (according to taste)
- To avoid the fruit sinking to the bottom, add the blueberries one hour into the jelly setting
- Alternatives to blueberries include gooseberries and raspberries
- Don't forget to enter this month's Tea Time Treats by 28th May!
* Possible a slight exageration. I will need to confirm with the Met Office.