Label
All
0
Clear all filters

Martin Benn

Green Tomato and Lemon Verbena Jelly

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 400 g (14 oz) green tomato and lemon verbena nectar (see above)
  • 8 g (

Method

Pour the nectar into a mixing bowl and measure 50 ml (1⅔ fl oz) into a very small saucepan. Heat over low heat to 50°C (120°F). Soak the gelatine in iced water until completely hydrated. Squeeze out

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Components

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title