Elderbrook Cordial Delice

Following on from my review of Elderbrook Cordials here is a recipe that I came up with using the flavoured cordials in one of my favourite desserts. A delice is a delightful little dessert that looks gorgeous and is actually fairly straightforward to make. By using the cordial, the method is actually even easier than when made with fresh fruits or berries so this recipe really is a simplified version.

Instead of making one large dessert I went for four smaller ones using individual 3in rings. If you wanted to you could make a single large dessert using a larger ring and a flan base for the bottom layer. If you did this only use one flavour of cordial for the mousse filling. You may also need a little more of the jelly depending on the size of your ring – I would suggest no larger than 8in.

This recipe takes a few hours to make due to all the time needed to set the different components so make it in the morning for that evenings meal. You will also need a sugar thermometer.


For the jelly:

20ml of Elderbrook lime, mint and baobab cordial

500ml of water

4 gelatine leaf sheets

For the mousse:

150g caster sugar

2 free-range egg whites

300ml of double cream

15ml each of Elderbrook Yuzu, Spanish lemon and lucuma and Spanish orange, Apricot and goldenberry cordials.

For the base:

1 shop bought madeira cake or similar plain sponge.


  • Prepare the bases by using one of your chef rings to cut through the side of the madeira cake. Once you have got a single cylindrical piece slice this into four discs and fit into the bottom of each chef ring.
  • For the mousse you first need to make an Italian meringue. Whisk the egg whites until soft peaks form when the whisk is removed. Whilst you are doing this dissolve the sugar in about 50ml of water in a saucepan until boiling and the sugar has dissolved. Using a sugar thermometer continue to boil until the temperature reaches 118C/235F also known as the soft ball stage.
  • Remove from the heat and gentle pour this into the whisked egg whites in a steady stream whilst continuing to whisk. Be careful when doing this not to splash hot sugar over yourself as it burns. Once all the sugar syrup has been added continue to whisk for a minute or so to cool it.

Tip: use near boiling water to clean the saucepan you made the sugar syrup in and any residue will come right off.

  • In a separate bowl whisk the double cream until peaks form before folding into the meringue mixture. Separate this into two separate bowls and then fold in each of the separate cordial flavours.
  • Add each of the mixtures to two of the prepared chef rings leaving about 1cm of space at the top for the jelly. Place into the fridge to chill and set for at least an hour. I did this on the plates that I would be serving each on.
  • In the meantime, make the jelly. Following the instructions on the packet soak the gelatine leaf before adding to a saucepan containing the water and cordial and gently heating. Do not let this boil and once the gelatine has dissolved leave to cool.
  • Once cooled, and the mousse feels firm enough to support the jelly, carefully pour the jelly over the mousse in each of the moulds and return to the fridge until the jelly is set.
  • To serve use a blowtorch to gently heat the ring before lifting off, decorate as you see fit with fresh fruit or just leave it as is.

These are really delicious and attractive desserts that should impress your family/guests. They really do not take that much work so well worth giving a try especially as once they are made they can just sit in the fridge until you are ready to serve so not last minute rushing about.

For more info about Elderbrook cordials head over to their website www.elderbrookdrinks.co.ukand find out about their subscription home delivery service.

Let me know what you think of the recipe and whether you gave it a try.