Jelly Slice Recipe With Elderflower And Berries
Make Tilly Pamment's beautiful Elderflower and Berry Jelly Slice for afternoon tea or as a lunch box treat.
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Cooking tools:
- Square cake tin
- Parchment paper
- Offset palette knife
- Glass
- Freezer
- Mixing bowl
- Wooden spoon
- Fork
- Oven
- Cooling rack
- Stand mixer
- Spatula
- Refrigerator
- Pitcher
- Chef's knife
- Cake stand
- Airtight container
- Measuring cup
- Measuring spoon
- Kitchen scale
- Saucepan
- Kettle
Ingredients
- 250g plain flour
- 110g caster sugar
- ¼ teaspoon fine sea salt
- 125g unsalted butter, melted
- 1 teaspoon vanilla bean paste
- 1½ teaspoons gelatine powder
- 2 tablespoons boiling water
- 250g cream cheese, at room temperature
- 100g sour cream
- Finely grated zest of 1 lime
- 80g caster sugar
- 3 teaspoons gelatine powder
- 150ml boiling water
- 300ml elderflower cordial
- 250ml cold water
- 180g fresh berries (a mix of blueberries, blackberries, raspberries)
- Unsprayed edible rose petals (optional)
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