Strawberry jelly with elderflower and green currant ice

One of the exciting things about seeing such a wide variety of innovative, top quality New Zealand produce is that it sparks ideas for my menu at Vinnies. When I tasted this Aroha elderflower and green currant juice I immediately began thinking of how I could incorporate it into a dish for my guests to enjoy. This low-fat, no added sugar dessert recipe is a superb way to savour the delicious clean flavours of the juice—without a trace of guilt!

Ingredients

1	Strawberries, chip (Main)
330 ml	Elderflower and green currant juice, 2x Aroha bottles (Main)
4 Tbsp	Greek yoghurt, natural
2	Gelatine leaves, or 2 tsp gelatine powder

Directions

1. To make the ice pour 1 bottle of juice into a shallow metal baking dish and place in the freezer overnight.
2. Thinly slice strawberries horizontally and set aside. Keep all strawberry trimmings and place in a small saucepan with 200ml of juice, bring to the boil, turn off and allow to infuse for 20 minutes.
3. Strain the juice into a bowl.
4. Separate gelatine leaves and place in cold water until soft. Strain, squeeze out excess water then add to the warmed juice. Or if using powdered gelatine, bring strained juice to the boil, sprinkle on the powdered gelatine, whisking until completely combined. Allow to cool but not set.
5. Spoon a little liquid jelly into 4 glasses, arrange slices of strawberries on top then cover with remaining jelly. Place in fridge for two hours to set.
6. To serve, spoon yoghurt on to jellies. Use a fork to "rake'' the frozen juice to form shaved ice crystals and spoon immediately on top of jellies.