Traffic light jellies

Serves 10

Elderflower Layer

125ml hot water
3 tsp gelatine
125ml elderflower cordial
200ml boiling water

Rhubarb Layer

125ml hot water
3 tsp gelatine
125ml rhubarb cordial
200ml boiling water

Raspberry Layer

1 1⁄2 cups frozen raspberries
1 1⁄2 tbsp sugar
125ml hot water
3 tsp gelatine
200ml boiling water

To Garnish

Sweet melon, cubed
Green grapes
Halved dehydrated
orange slices
Mint leaves
Dehydrated blackberries


  1. Pour the first measure of hot water into a heat-proof container, add gelatine powder and stir until dissolved. Add elderflower cordial and boiling water, and stir to combine.
  2. Cool before pouring into glassware. To achieve the geometric angle desired, lean each glass on a container or shelf in the fridge. Ensure all glasses are on the same angle and in a secure position. Leave until set.
  3. Repeat previous steps for the rhubarb layer, replacing the elderflower cordial with the rhubarb cordial. With the glasses now turned at an opposite angle, repeat the setting process.
  4. To make the raspberry layer, boil frozen raspberries and sugar in a saucepan for four minutes. Allow to cool and strain.
  5. Follow previous steps, adding 125ml of the strained raspberry mixture for the cordial. Position the glasses upright and fill with the raspberry jelly. Allow to set.
  6. To garnish, layer melon and grapes over the jelly, arrange orange slices, mint and blackberries onto skewers and insert into jelly.

Recipe extracted from The After Hours Stylist, by Kate Williams & photographer
Anna Mcleod.


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