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Elderflower, melon and blueberry jelly, ginger consommé – by Simon Hulstone

11 September 2006
Elderflower, melon and blueberry jelly, ginger consommé – by Simon Hulstone

Ingredients
(Serves eight)

For the jelly
125ml elderflower cordial
375ml sparkling water
1tbs sugar
5 leaves gelatine
200g blueberries
1 Charentais melon, Parisienned
1 Agen melon, Parisienned

For the consommé
100g sugar
100ml sparkling water
2.5cm ginger root, grated
Juice of 1 lemon
Garnish Seasonal fruit, fresh mint

Method
To make the jelly, soak gelatine in water. Put cordial, water and sugar in a pan and bring to boil. Remove from heat and add gelatine. In separate bowl, mix melon with blueberries. Once gelatine has cooled to blood temperature, add it to the fruit and mix together, then put into moulds. Refrigerate.

To make the consommé, put sugar, water, ginger and lemon in pan. Bring to boil. Remove ginger and reduce to syrup.

To finish, turn out jellies into centre of a plate. Pour consommé around and serve with seasonal fruits such as raspberries or redcurrents and some julienne of fresh mint.

Simon Hulstone, chef-manager, the Elephant Bar & Restaurant, Torquay, Devon

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