This elegant Lavender Jelly is a sophisticated dessert or palate cleanser that combines the crisp acidity of dry champagne with the aromatic sweetness of culinary lavender. The result is a light, translucent gel that melts on the tongue, offering a burst of floral notes balanced by a hint of citrus. While traditionally served as a refined dessert, its subtle flavor profile also makes it an unusual and delightful accompaniment to rich roasted meats or game. Perfect for special occasions, dinner parties, or as a unique gift, this jelly showcases simple ingredients transformed through careful infusion and setting. It is a testament to how minimal ingredients can create a maximal sensory experience.
Lavender Jelly
Description
This elegant Lavender Jelly is a sophisticated dessert or palate cleanser that combines the crisp acidity of dry champagne with the aromatic sweetness of culinary lavender. The result is a light, translucent gel that melts on the tongue, offering a burst of floral notes balanced by a hint of citrus. While traditionally served as a refined dessert, its subtle flavor profile also makes it an unusual and delightful accompaniment to rich roasted meats or game. Perfect for special occasions, dinner parties, or as a unique gift, this jelly showcases simple ingredients transformed through careful infusion and setting. It is a testament to how minimal ingredients can create a maximal sensory experience.Ingredients
Directions
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In a small saucepan, gently heat the champagne (or white wine), apple juice, creme de cassis, sugar, and lemon juice over low heat until the sugar dissolves and the mixture is warm but not boiling.
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Pour the warm liquid mixture over the lavender flowers in a heatproof bowl or jug. Cover tightly and let infuse for about 10 minutes to extract the floral aroma.
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While the lavender infuses, sprinkle the gelatin over the water in a small bowl. Let it stand for 5-10 minutes until it softens and becomes spongy.
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Gently heat the softened gelatin and water mixture, either in a microwave or over a double boiler, stirring constantly until the gelatin is completely dissolved and the liquid is clear.
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Strain the lavender-infused liquid through a fine sieve or muslin cloth into a clean bowl, pressing gently on the flowers to extract all the juice. Discard the flowers.
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Warm the strained lavender liquid slightly if it has cooled too much, then stir in the dissolved gelatin mixture thoroughly.
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Strain the combined mixture one final time through a fine sieve or muslin into a mold or serving dish to ensure a perfectly smooth texture.
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Refrigerate the jelly for at least 4 hours, or until completely set. Unmold if necessary and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 253.8kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 2.1g11%
- Cholesterol 84.0mg29%
- Sodium 2285.5mg96%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.0g0%
- Sugars 1.9g
- Protein 43.8g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The jelly will keep for about 14 days in the fridge. Keep it covered to prevent it from absorbing other odors.
Substitutions: If you prefer a non-alcoholic version, substitute the champagne with extra apple juice or a sparkling grape juice. Ensure your lavender is food-grade and unscented with artificial oils.
Serving Suggestions: This jelly can be served as a sophisticated dessert with a dollop of whipped cream, or as an unusual accompaniment to roast game, rabbit, or dark poultry to cut through the richness.
Tip: Be careful not to boil the champagne, as this will drive off the alcohol and delicate aromas. Warm it just enough to dissolve the sugar and blend the flavors.
