Recipe: Elderflower Jelly with Strawberries, Lemon Balm Custard and Sponge Fingers
Andrew Pern can't decide if this is a pudding or sweet afternoon tea, either way it is a fresh and delicious summer recipe
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Cooking tools:
- Fine-mesh sieve
- Jelly mold
- Cooling rack
- Kitchen scale
- Baking sheet
- Parchment paper
- Whisk
- Mixing bowl
- Saucepan
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Plate
- Pitcher
Ingredients
- 500ml (17fl oz) water
- 200g (7oz) caster sugar
- 20 elderflower heads
- 4 gelatine leaves
- 5 eggs
- 85g (31⁄4oz) caster sugar
- 85g (31⁄4oz) flour
- 25g (1oz) unsalted butter (melted)
- Strawberry jam
- Icing sugar
- 275ml (1⁄2pt) milk
- 275ml (1⁄2pt) cream
- 100g (31⁄2oz) sugar
- Small bunch lemon balm
- 6 egg yolks
- Strawberries
- Sprigs lemon balm or mint
- Strawberry purée, optional
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