Elderflower jellies with blueberries, raspberries and mint

I was at dinner/lunch last Saturday with some friends. For desert she had made this lovely light and eye pleasing desert. She had added some extra fruit and also topped it with, I think brandy cream.
Serves 4
Prep 10 mins, plus chilling
Cooking 5 mins
Calories per serving: 102 with sugar
Gorgeous to look at, even better to eat!
The elderflower gives a sophisticated flavour that’s not overpowering, and the fruits look like little jewels in the individual serving glasses.
Impress family or friends – or save them all for yourself (they keep for up to 4 days in the fridge).
If you’re happy using sweeteners, then you can get a much lower calorie count.
The recipe was tried with three different kinds of sweetener – Splenda, Xylitol and a stevia-based baking blend. All gain excellent results.
Just make sure to follow the instructions on the pack as the quantities are different to sugar.
Splenda, for example, substitutes volume but not weight, as it weighs very little.You can cut the chilling time down if you’re not a perfectionist and don’t mind some of the fruit floating nearer the top.  Just divide all the jelly between all the glasses on top of the fruit and chill for 2 hours.

Note that gelation is not suitable for vegetarians but you can use seaweed-based agar-agar;
make sure you follow the packet instructions as it works differently.


  • 5 Gelatine leaves 15 calories
  • 75g caster sugar 297 calories or equivalent sweeteners
    (for example, 5 tbsp Splenda 30 calories,
    or granular stevia-based sweetener 75 calories)
  • 3 tbsp elderflower cordial 46 calories
  • 150g mixed raspberries and blueberries,
    plus extra to serve 65 calories
  • 1 small bunch fresh mint leaves
  1. Soak the gelatine leaves in cold water until soft. Place the sugar in a small saucepan with 300ml water and heat over a low heat until the sugar has dissolved. Remove from the heat. Squeeze out the excess water from the gelatine, add to the hot sugar water and stir until melted. Add the cordial and stir well.
  2. Place a small handful of fruit and mint leaves in the bottom of 4 glasses (the tips of the mint are very pretty here), add a little of the jelly mixture and chill in the fridge for 2 hours. Set the remaining jelly aside, covered with cling film but not in the fridge – it should not set.
  3. Once the jelly in the glasses has set, divide the rest of the jelly mix between them and chill until set.
  4. Serve with extra berries and mint on the side.

Other cordials and fruit pieces will also work well for example:
the Belvoir Apple and Ginger (with very slim wedges of apple and a few blackcurrants or berries), or their Raspberry and Rose drink (use rose petals from your garden as a garnish, if you haven’t used pesticides). Or try Bottlegreen’s Lime and Coconut with slices of kiwi. It’s such an adaptable recipe.
Do check the calories, as fruits and cordials can vary.

Recipe from: The Ultimate 5:2 Recipe Book – by Kate Harrison


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