Elderflower & Raspberry Gelée with Warm Berry Compote

Submerge the gelatin leaves in a bowl of cold water and let them bloom for 5 minutes until soft and pliable. If using powder, sprinkle over 30ml of cold water and let bloom.

In a saucepan, combine the water and elderflower cordial. Heat gently until the liquid is hot but not boiling (approx 80°C/176°F).

Squeeze excess water from the softened gelatin leaves. Add them to the hot cordial mixture and whisk until completely dissolved. Remove from heat.

Pour the sparkling wine into the warm gelatin mixture. Stir gently to combine without creating excessive foam. Strain through a fine mesh sieve into a clean jug to remove any undissolved particles.

Place 3 raspberries into each of the 4 molds. Pour the liquid evenly into the molds.

Refrigerate the molds for at least 4 hours, or until firmly set.

Ten minutes before serving, prepare the compote. Combine mixed berries, sugar, lemon juice, and lemon zest strip in a saucepan. Cook over medium heat until the berries release their juices and the sauce slightly thickens.

To serve, dip the base of each mold into hot water for 5 seconds to loosen. Invert onto a plate. Remove the lemon zest strip from the compote and spoon the warm sauce around the cold jelly.