Lavender jelly

• 4 leaves gelatine
• 300 ml/½ pint boiling water
• 100</

Serve this as a stunning garnish for summer fruit salads, or as the base for a lively sundae or other exotic dessert. Food colouring is essential if you want a jewel-like true lavender shade.

Break up the gelatine and soak it in a glass of cold water. When it is soft, drain off the water and stir the gelatine into the boiling water. When the gelatine has dissolved, stir in the lavender