Tuesday, 16 July 2013
Summer Fruits in Lemon Verbena Jelly.
For the jelly put a 50/50 mix of white wine and water into a saucepan. Add sugar and / or honey to taste and bring to the boil to dislove the sugar. Take off the heat and add lemon verbena leaves (lemon balm works just as well). Leave to infuse for at least an hour.
Strain the liquid and re heat slightly if cooled too much and add your gelitine.
Arrange a small amount of fruit in the bottom of a glass or bowl and add enough liquid to slightly cover.
Place in the fridge to set.
When this first layer has set add a bit more fruit and liquid. Repeat until all your fruit and liquid is used up. Doing it in layers like this will prevent all the fruit floating to the top, giving you an even spread of fruit through the jelly.