Green Tomato and Lemon Verbena Jelly

Name: Green Tomato and Lemon Verbena Jelly
Cuisine: Australia
Ingredients: 8 g (3/10 oz) gold strength gelatine leaves; 400 g (14 oz) green tomato and lemon verbena nectar (see above)

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

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

Oceania
Australia
Sydney
Preserve

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