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Ingredients that gel nicely.

1 INGREDIENTS 500ml elderflower champagne, 250ml water, 50g caster sugar, 150g-200g strawberries and raspberries, about six fresh mint leaves, 4 leaves gelatine 2 CHAMPAGNE DIP Bring water and sugar to boil, lower heat, simmer till sugar crystals have gone. Soak gelatine leaves in cold elderberry champagne for up to 10 minutes till soft. Remove from liquid, whisk into sugar solution till dissolved 3 FRUITY TIP Mix the two liquids together, cool in fridge till jelly starts to set. By half setting, fruit seems to 'hang' in the jelly when it's fully set rather than float to the top. Now add most fruit and your mint chiffonade to the jelly. Save some redcurrants for garnish 4 TO SERVE Divide into six martini glasses, set in fridge for up to six hours. To serve rest a branch of redcurrants and a mint sprig on top, sprinkle with icing sugar. For extra sparkle add a spoon of champagne foam 5 FOR THE FOAM You need 300ml elderflower champagne, 1 gelatine leaf, 1 CO2 drinks carbonator. Soak the gelatine in cold water till it blooms, squeeze dry. Heat 100ml champagne to melt in gelatine. Whisk till dissolved, add to remaining liquid. Put into CO2 canister, leave in fridge for at least four hours. Just before serving spray into a separate bowl then spoon it onto jellies.

If you to pick your Hawarden shop - hawardenestate.plenty to choose its cafe's chef a great idea them into a elderflower jelly with add to liquid.

a If you want to pick your own fruit, Hawarden estate farm shop - 01244 533442, hawardenestate.co.uk - has plenty to choose from and its cafe's chef Tony Moss has a great idea for turning them into a magical dessert: elderflower Champagne Jelly with summerberries.

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Tony Moss of Hawarden Farm Shop making Elderflower Champagne Jelly
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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Date:Aug 9, 2011
Words:306
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