Lavender-Cassis Jelly
Ingredients
7 fl Dry champagne OR- dry white wine
7 fl Unsweetened apple juice
2 fl Creme de cassis
1/4 c Sugar
2 tb Lemon juice
1 oz Lavender flowers
4 ts Gelatine
4 tb Water
Instructions
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.
Gently heat the champagne or
white wine with the apple juice,
creme de cassis, sugar and
lemon juice.
Pour onto the lavender
flowers and leave,
covered, to infuse for
about 10 minutes.
Sprinkle the gelatine onto the
water and leave to soften, then
heat gently until the gelatine
is completely dissolved.
Sprinkle the gelatine onto the water
and leave to soften, then heat gently
until the gelatine is completely dissolved.
Strain the lavender liquid,
pressing it
to extract all the juices.
Warm the lavender liquid and
add the dissolved gelatine.
Stir and strain again through
a fine sieve or muslin.
Leave to cool and set.
The jelly will keep for
about 14 days
in a fridge.
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