Recipe

Lavender Shortbread Recipe

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Ingredients

Directions

Step #1 This exotic & gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk & can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit.
Step #2 carefully heat the champagne or white wine with the apple juice, creme de cassis, sugar & lemon juice.
Step #3 Pour onto the lavender flowers and leave, covered, to infuse for about 10 mins.
Step #4 Sprinkle top the gelatine onto the water & leave to soften, then heat carefully until the gelatine is completely dissolved.
Step #5 Strain the lavender liquid, pressing it to extract all the juices.
Step #6 Warm the lavender liquid & add the dissolved gelatine.
Step #7 Stir and strain again through a fine sieve or muslin.
Step #8 Leave to cool & set.
Step #9 The jelly will keep for about 14 days in a fridge.
Step #10 --.
Enjoy the LAVENDER SHORTBREAD recipe

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