Strawberry Jelly, Elderflower Granita and Ricciarelli Biscuits
Strawberry Jelly
350ml sparkling water
100g sugar
500g hulled strawberries
8 leaves gelatine
Soak the gelatine in cold water for 10 minutes.
Simmer 175g of the water with the sugar until the sugar has dissolved.
Add the gelatine, squeeze out any water, and allow to melt.
Add the strawberries and blend.
Add the remaining water.
Pour into glasses and chill until set.
Elderflower Granita
200ml water
400ml elderflower cordial
Zest and juice 1 lemon
100g castor sugar
Simmer the sugar and water together until the sugar has dissolved.
Add the cordial, lemon juice and zest.
Pour into a plastic tub and freeze for 2 hours.
Break up into grains with a fork and return to the freezer for 2 hours.
Serve on top of the jellies.
Ricciarelli biscuits
2 egg whites
200g icing sugar plus extra for rolling and dusting
200g ground almonds
Zest 1 lemon
Whisk the egg whites to stiff peaks.
Gently fold in the sugar in 3 increments.
Fold in the almonds and lemon zest.
Leave in the fridge for at least 4 hours covered with cling.
Set oven to 170oc and line baking trays with parchment paper.
Dust a surface with icing sugar and divide the mixture into 2.
Roll each piece into a sausage about 2 cm in diameter. Cut into 3cm pieces. Roll each into a rugby ball shaped piece and place on the tray about 2 cm apart. Flatten them slightly and dust with icing sugar.
Bake for 15 minutes. Cool on the tray – don’t worry if they’re a bit soft, they’ll harden up. Dust with more icing sugar and serve or keep in an airtight container.
