Elderflower Jelly and Relish Recipe - Great British Chefs
Frances Atkins combines elderflower jelly, a rich beetroot relish and a caraway tuile in this striking canapé
Ingredients
- 425ml of elderflower cordial
- 1 lemon
- 150ml of white wine
- 6 gelatine leaves
- 500g of beetroot
- 2 shallots, chopped
- 2 juniper berries
- 150ml of red wine vinegar
- 200g of caster sugar
- 275g of Maris Piper potatoes
- 3 egg whites
- caraway seeds, to sprinkle
- Parmesan, grated
- vegetable oil, for deep frying
- 100g of goat's cheese
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