Elderflower Jelly with Honeydew Melon
A sophisticated dessert combining delicate elderflower jelly made with orange Muscat wine and fresh honeydew melon balls. This elegant treat features a perfect balance of floral and fruity flavors.
Ingredients
- •3 cups orange Muscat wine (750 ml)
- •⅔ cup sugar
- •3 strips orange zest
- •2 cups water
- •2 envelopes unflavored gelatin
- •¾ cup white elderflower syrup
- •½ whole honeydew melon
- •1 piece melon-ball cutter
Cooking Instructions
- 1.
Simmer wine, sugar, and zest in a 2- to 3-quart saucepan, stirring occasionally, 4 minutes.
4 min
- 2.
Meanwhile, put 1 cup water in a small bowl and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
1 min
- 3.
Discard zest from wine mixture, then add gelatin mixture and cook over medium heat, stirring occasionally, just until gelatin has dissolved. Remove from heat and stir in elderflower syrup and remaining cup water. Pour into a 13- by 9-inch glass baking dish and chill, covered, until softly set, at least 8 hours.
480 min
- 4.
Scoop melon balls with cutter and divide among glasses. Cut jelly into squares and serve over melon.
15 min