Lavender Jelly

This exotic and unusual jelly is available from John McGeever at Congham Hall in Norfolk. It can be eaten – together with a cream – as an exclusive dessert as well as a non-everyday addition to game.

Gently heat the white wine or champagne with the apple juice, cassis, sugar and juice of one lemon. Pour in the lavender flowers and infuse for about 10 minutes with the lid closed.

Soften the gelatine in the water, then heat gently until the gelatine is completely dissolved.

Remove the lavender flowers from the broth and squeeze them firmly into the liquid through a dishcloth. Reheat the liquid, add the dissolved gelatin and stir. Pour the liquid jelly through a fine sieve or possibly through a dish strainer into a glass. Cool and gelatinize.

The lavender jelly will keep for 14 days in the refrigerator.

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