Jelly with star qual­ity

IN MY KITCHEN: Andrew Pern of the Star at Harome.

Yorkshire Post - YP Magazine - - Front Page -

To make the jelly, com­bine bine the wa­ter and caster su­gar. Boil for five min­utes, re­move from m heat, add the el­der­flower r heads and leave to in­fuse e for one hour. Pass the liq­uid through a fine sieve to re­move flower heads and bring the liq­uid to the boil. Soak the gela­tine un­til fully dis­solved. Pour the jelly into the moulds and leave to set in the fridge. Be­fore mak­ing the sponge, line a bak­ing tray with parch­ment. Be­gin by whisk­ing the eggs un­til they have dou­bled in size. Make a gin and tonic us­ing gin (Hen­drick’s is good), Fever Tree tonic with a splash of Belvoir El­der­flower cor­dial (£3.15 for 50cl, Waitrose). Al­ter­na­tively head to the flo­ral, frothy, grapey flavours of Asti (£7.99, Marks and Spencer).

Whisk in the su­gar, then fold in the flour, fol­lowed by the but­ter. Pour a thin layer stra straight into the bak­ing tray and co cook for ap­prox­i­mately 20 minu min­utes at 180C/Gas Mark 4. L Leave to cool on a wire rac rack. Once cooled, cut in ha half; cover one half with str straw­berry jam and place the other half on top. Cut into gen­er­ous “fin­gers”. Dust heavi heav­ily with ic­ing su­gar. To ma make the cus­tard, boil milk, cream, sug su­gar and lemon balm to in­fuse in­fuse. Re­move lemon balm and whisk the mix­ture into the eggs. Put back into the pan and gen­tly cook un­til the cus­tard will coat the back of a spoon. Al­low to cool then just be­fore serv­ing, finely chop a few lemon balm leaves and add to the cus­tard.

To serve, tip the jelly out of the mould and place at one end of a plate with a lit­tle row of straw­ber­ries and a sponge cake fin­ger. Spoon a lit­tle lemon balm cus­tard onto the plate pour­ing the re­main­der into a small jug. Gar­nish the plate with lemon balm or mint sprigs and dust with a lit­tle ic­ing su­gar. Serve im­me­di­ately.

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