For the jelly
125ml elderflower cordial
375ml sparkling water
5 leaves gelatine
1 Charentais melon, Parisienned
1 Agen melon, Parisienned
For the consommé
100ml sparkling water
2.5cm ginger root, grated
Juice of 1 lemon
Garnish Seasonal fruit, fresh mint
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