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

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

(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

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

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking