Lavender Jelly
This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit. The jelly will keep for about 14 days in a fridge.
Total Steps
3
Ingredients
8
Tools Needed
7
Ingredients
- 4 tablespoons water
- 4 teaspoons gelatin
- 1 ounce lavender flowers
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 2 ounces creme de cassis
- 7 ounces unsweetened apple juice
- 7 ounces dry champagne
Instructions
Step 1
Gently heat the champagne (or white wine) with the apple juice, creme de cassis, sugar, and lemon juice. Pour this mixture onto the lavender flowers, cover, and leave to infuse.
Step 2
Sprinkle the gelatin onto the water and leave to soften, then gently heat until the gelatin is completely dissolved.
Step 3
Strain the lavender liquid, pressing it to extract all the juices. Warm the strained lavender liquid and add the dissolved gelatin. Stir and strain again through a fine sieve or muslin. Leave to cool and set.