Yogurt jelly
A truly versatile jelly, and not just in a sweet version as described in the recipe. Serve with fruit or vegetable puree of your choice, or eat on its own in your preferred flavour.
Ingredients
- 300 g Greek yogurt
- 150 ml water
- 1 unwaxed lemon, finely grated zest
- 6 tbsp elderflower cordial
- 1 sachet powdered gelatin
Method
- In a small saucepan, sprinkle gelatin over a little water, set aside to soak. In another saucepan, gently heat (but do not boil) 150 ml water and cordial. Dissolve the gelatin and whisk into the warm water – cordial mixture. Remove from the heat, let cool until lukewarm, whisking occasionally. In a bowl, slowly add cordial mixture to the yogurt while whisking, whisk yogurt and cordial mixture until smooth and well mixed. Cover and refrigerate for several hours (or overnight) until set.
Variations
For sweet variations, vary the cordial or omit the cordial altogether and instead, add 2 tbsp of caster sugar and a pinch of ground cinnamon or a tsp of vanilla paste. For savoury variations, omit the cordial for a plain version, or add some finely grated Parmesan cheese or seasoning as preferred, or some pureed fresh herbs – endless variations.