Redcurrant jelly with goat's cheese and lavender cream

Method

1. For the redcurrant jelly, in a medium saucepan, combine the redcurrant juice with the sugar, lemon peel, cinnamon and red wine. Bring to a simmer, stirring until the sugar has dissolved.

2. Turn up the heat and bring to the boil, before removing from the stove. Strain through a fine sieve or muslin cloth into a clean bowl.

3. Add the softened gelatine to the hot juice and stir until dissolved. Cool rapidly and pour into serving glasses. Leave to set for a minimum of 4 hours (preferably overnight).

4. For the goat's cheese and lavender cream, combine the wine, sugar and lavender in a pan or bowl and heat in the microwave, or on top of the stove until the sugar has dissolved. Leave on one side to cool.

5. Meanwhile, beat together the goat's cheese and fromage frais until creamy, before adding the lavender infusion. Stir well to combine.

6. To serve, top each jelly with a dollop of goat's cheese cream. Decorate with lavender flowers which have been dunked in hot caramel (take care - hot caramel can cause burns). Finish with a sprig of fresh redcurrants.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the redcurrant jelly

400ml freshly pressed redcurrant juice
100g caster sugar
1 cm piece lemon peel
4 cm stick Cinnamon
3 tbsp Red wine
8 gelatine leaves, soaked in cold water until softened

For the goat's cheese and lavender cream

2 tbsp White wine
1 tsp caster sugar
1 tbsp fresh lavender flowers
120g mild creamy Welsh Goats cheese
100g fromage frais

To decorate

fresh lavender flowers, dipped into hot caramel
sprigs of redcurrants

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Afternoon tea, curry cookery courses and more!
Special offers on wine