Sauternes and Lemon Balm Jelly

Charlotte Brand, friend and cook, put me on to this recipe from the Gastrodrome Cookbook. I’ve got masses of lemon balm in my garden, but you can substitute an equal amount of lemon grass.

I use a 1¼ litre, or 2-pint, ring mould, and pile pale fruit – golden raspberries and white currants if I can get them – dusted with icing sugar to fill the hole.

Turn to the recipe for rhubarb and muscat jelly (here) for comments about gelatine.