Lavender jelly

Preparation info

  • will garnish a dessert for


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About


  • 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