Jak's Elderflower Champagne Jelly
Use champagne flutes to serve this beautiful light summer pudding
¾ pt/400ml Scottish wild Elderflower cordial
¼ pt/100ml champagne or sparkling wine
6 leaves of gelatine
1.Soften the gelatine leaves in cold water
2.Warm cordial in a pot not to the boil just nearly take off the heat
3.Drain gelatine and squeeze out any excess water then whisk into the cordial until dissolved
4.Add champagne and whisk it should go slightly foamy at this stage
5.Pour into glasses and chill until set serve with summer berries on top.
This dish is lovely made individual cutters 3” diameter or you could use just a cake ring 8” diameter.
200gr full fat cream cheese
150ml double cream
50ml good quality Elderflower cordial
Homemade shortbread or a packet or shortbread thins
1.If using individual moulds place cutter over the biscuit
2.Whisk cream cheese & cordial together
3.Whip cream until quite thick then fold into the cream cheese mix
4.Spoon over the biscuit base smooth over the top & chill in fridge for 1hr
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