Layered Flowering Currant Jelly Dessert
A delicate layered jelly dessert made with flowering currant cordial and a Chambord-spiked top layer. Light, floral and elegant for spring entertaining.
Equipment
- 1 Glass or any fridge safe container with 1 litre capacity
- Cling film
Ingredients
Flowering currant jello
- 300 ml Flowering currant cordial
- 1 teaspoon Agar agar powder
Flowering Currant and Black raspberry liquer jello
- 300 ml Flowering currant cordial
- 50 ml Chambord black raspberry liquer
- 1 teaspoon Agar agar
Instructions
Flowering currant jelly
- Line a container with cling film.
- Add the flowering currant cordial and agar agar to a saucepan and whisk well.
- Bring to a boil, then reduce the heat to a simmer and whisk continuously for 1 minute.
- Pour into the prepared container and leave to set at room temperature for 10 to 15 minutes. Prop up one side so the jelly sits at an angle.
- When the surface is just beginning to set, press in the flowering current flowers for decoration.
Flowering Currant and Black Raspberry Liqueur Jelly
- Add the flowering currant cordial, black raspberry liquor and agar agar to a saucepan. Whisk to combine.
- Bring to a boil over medium-high heat, whisking continuously. Reduce the heat and simmer for 1 minute.
- Remove the support from under the container and pour in the second layer of jelly.
- Leave to set at room temperature for 10 to 15 minutes, then decorate with flowering current flowers.
- Leave for 30 minutes, then chill until fully set.
- Turn out, cut into 1-inch squares and serve.
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