Strawberry and Elderflower Gin Jelly, Ice Cream and Strawberry Shortcake
Fodder Shopping List
For the jelly
- 1 Punnet of Annabelle’s Yorkshire strawberries- half for the jelly and half for the garnish
- 7 small leaves of gelatine
- 25ml Slingsby gin
- 1 bottle of Yorkshire tonic water
- 25ml Carrs Organic Farm Elderflower cordial
- ½ pint water
For the Shortcake biscuits
- 1 packet of Longley Farm butter
- 250g Sunflowers plain flour
- 125g cornflour
- 125g caster sugar
- 1 tub Just Jennys Vanilla ice cream
- Half a punnet of strawberries
- 1 tub Longley Farm double cream whipped into peaks
- Soak the seven leaves of gelatine in the cold water until it blooms (goes soft- Stephs tip make sure the water is cold so the gelatine does not start to melt until it is fully soaked as it goes stringy and weird!)
- Once soft, squeeze well and place the gelatine and the half pint of water into a pan and heat gently until the gelatine melts then pour this gelatine water mix back into the pint glass.
- Add to this the 25ml of Carrs Organic Farm Elderflower cordial and 25ml of Slingsby gin.
- Now top up the glass with the bottle of Yorkshire tonic water and the jelly is ready.
- Remove the stem from the strawberries this is called hulling the fruit, slice into quarters and place in a glass.
- Now pour over the jelly mixture and place in the fridge for approximately 2-3 hours until set.
To make the shortcake biscuits
- Place all the ingredients into a mixer or mix by hand in a bowl until they form a breadcrumb like mix.
- Mix a little further but keep an eye on them as once they start to form clumps remove from the bowl and roll in a light dusting of flour and roll out the mixture to approximately ¼ cm thick ,stamp out with a cutter.
- Steph’s tip- do not over mix the biscuits as the cornflour will over mix- no one wants a chewy biscuit! The cornflour is the secret ingredient that makes these shortcakes as light as a feather!
- Place these biscuits on a non-stick tray, or a tray lined with greaseproof paper, and prick the biscuits gently with a fork.
- Bake at 180 °C for 8-10 mins or until golden, allow to cool on the tray and once cool dust with a little caster sugar and then place onto a cooling wire until you need them.
- Once the jelly is set and the biscuits are cool all you need to do is whip the double cream until it forms soft peaks and get ready to assemble the celebration of Yorkshire strawberries.
- Simply place the jelly glass onto the plate and place a shortcake biscuit next to it and put a small carefully placed blob of cream on the side overlapping the biscuit. Now decorate with a few slices of strawberry and repeat twice making a fan shape on the plate.
- Finally serve a scoop of Just Jennys Vanilla ice cream on the top of the jelly and serve.
Enjoy this celebration of a stunning seasonal Yorkshire fruit.
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop