Elderflower jellies with papaya recipe

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Elderflower Jellies with Papay hero 98b30ea9 803b 4bc0 80cb 54a802598aec 0 472x310
  • Rating: 5 stars
  • Cost per serving: 84p
  • 4 Serves: 4

Soak gelatine leaves in cold water for 15 minutes (or 5 for the quick-dissolving variety).

Heat 150ml (5fl oz) of the pressé until just simmering in a pan. Remove the gelatine leaves from the water, squeeze off excess liquid, then whisk into the hot pressé. Whisk in the remaining pressé. Pour into a bowl, cool and refrigerate overnight or until fully set.

Prop up some papaya slivers in tumbler glasses. Run a sharp knife through the jelly to break it up. Spoon into glasses with the papaya, and top with a splash of pressé before serving.

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  • 4 gelatine leaves
  • 600ml (1 pint) sparkling elderflower pressé
  • 1 papaya, seeds scooped out, cut into long slivers
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Each serving contains
  • Calories 50 3%
  • Sugar 9g 10%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Salt 0g <1%
of an adult's Reference Intake amount. Find out more
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