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. 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. Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (937g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2074 (72%)|
|Amt Per Serving||% DV|
|Total Fat 230.4g||307 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 118.3g|
|Polyunsanturated Fat 76.5g|
|Cholesterol 0mg||0 %|
|Sodium 3933.9mg||136 %|
|Potassium 382.3mg||10 %|
|Total Carbohydrate 200.8g||59 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 200.1g|
|Protein 17.3g||25 %|
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Calories per serving: 2873
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