Green Tomato and Lemon Verbena Jelly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


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


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