- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 25 minutes plus 4 hr setting
- Effort: easy
For the redcurrant jelly
- 100 g caster sugar
- 1 cm piece lemon peel
- 4 cm stick cinnamon
- 3 tbsp red wine
- 8 sheets leaf gelatine, soaked in cold water until softened
For the goat's cheese and lavender cream
- 2 tbsp white wine
- 1 tsp caster sugar
- 1 tbsp fresh lavender flowers
- 120 g mild creamy Welsh goats' cheese
- 100 g fromage frais
- fresh lavender flowers, dipped into hot caramel
- sprigs redcurrants
1. For the redcurrant jelly, in a medium saucepan, combine the redcurrant juice with the sugar, lemon peel, cinnamon and red wine. Bring to a simmer, stirring until the sugar has dissolved.
2. Turn up the heat and bring to the boil, before removing from the stove. Strain through a fine sieve or muslin cloth into a clean bowl.
3. Add the softened gelatine to the hot juice and stir until dissolved. Cool rapidly and pour into serving glasses. Leave to set for a minimum of 4 hours (preferably overnight).
4. For the goats' cheese and lavender cream, combine the wine, sugar and lavender in a pan or bowl and heat in the microwave, or on top of the stove until the sugar has dissolved. Leave on one side to cool.
5. Meanwhile, beat together the goats' cheese and fromage frais until creamy, before adding the lavender infusion. Stir well to combine.
6. To serve, top each jelly with a dollop of goats' cheese cream. Decorate with lavender flowers which have been dunked in hot caramel (take care - hot caramel can cause burns). Finish with a sprig of fresh redcurrants.
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