Rose Water and Violet Jelly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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Pour the rose water and violet liqueur into a medium heavy-based saucepan over high heat. Stir in the agar and then bring to the boil. Boil for 10 seconds and then remove from the heat. Strain the mixture through a chinois into a small high-sided container and then refrigerate for 4 hours.

Remove the jelly from the fridge and cut into 2