I find this a refreshing and delicious summer pudding
Ingredients
500 ml hot water
30 g gelatine soaked in 2 tbsp cold water for 1 minute
60 g caster sugar
250 ml elderflower cordial
1 md lemon; juice only
200 ml champagne sorbet
4 thin almond biscuits (optional)
12 raspberries
Instructions
Begin with making the jelly. Heat water in a non-reactive saucepan, when
a simmer is reached add the soaked gelatine and stir until dissolved.
Remove saucepan from the stove before stirring in the sugar followed by
the elderflower cordial. Place saucepan in a cool place, allow to become
quite cold.
Whilst the jelly chills, select whatever glasses or bowls you may have and
which are desirable in appearance. Place 3 raspberries in the bottom of
each glass and place the glasses onto a tray then refrigerate.
You may wish to pipe a swirl of melted chocolate around the inside of your
chosen glass. This looks nice but is by no means essential. When the
jelly is quite cold fill the glasses with it allowing around 200ml per
person. Chill for several hours until set, or overnight if possible.
To serve, scoop a medium sized ball of champagne sorbet onto each jelly,
decorate with a thin almond biscuit if desired, together with a sprig of
mint.