LAVANDER, HONEY AND MILK JELLY
- 250 ml (cup) cream
- 1 tin (380 g) Ideal milk
- 500 ml (2 cups) milk
- 6 – 8 lavender heads, chopped
- seeds from one vanilla pod
- 80 ml (⅓ cup) honey
- 60 ml (¼ cup) powdered gelatine
- 60 ml (¼ cup) cold water
- fresh mint leaves and purple edible flowers like lavender, violas, pansies and alyssum for decorating
Pour cream, Ideal milk, milk, lavender, vanilla seeds and honey into a pot and gently bring to the boil. As soon as the liquid starts to boil, remove it from the heat and cover. Allow to cool completely. The flowers will infuse the cream mixture with a lavender flavour. Once cooled, strain the liquid out of the flowers.
Sprinkle the gelatine over the cold water in a small bowl. Let it sit for 5 minutes. Place the small bowl into a bigger bowl filled with warm water (without letting the warm water run into the smaller bowl). Stir until the gelatine is melted and clear.
Add some of the cream mixture to the gelatine mixture and then pour this back into the pot with the rest of the cream mixture. Wisk to combine.
Pour the mixture into a large mould and place it in the fridge to set for at least 8 hours or overnight.
Unmould the jelly onto a plate and then scatter the fresh mint and flowers on top
TIP: For alternative flavourings, replace the lavender with some rooibos tea bags, rosewater or orange zest
Recipe posted by Marlize Willemse
Photo: Marlize Willemse
Bespreking:
Marlize Willemse: Ek is baie beïndruk. Die kleintjies het heel maklik uitgekom, die grote effe minder maklik. Ek het die mould ‘n rukkie (te lank) in warm water gehou voordat hy uitgekom het. Myne is nou nie so mooi “diep” soos die foto nie omdat ek die kleintjies ook gemaak het. Sal volgende keer nét die grote maak. Nou wil ek weet, indien ek dié vir ‘n kerstafel sou maak, en ipv blomme, aarbeie, kersies, raspberries, ens bo-oor sou sit, dink julle ek kan die lavendergeur vervang met amandel, of dalk kersie-likeur? Mmmm…
Rina Kleinhans: Ja jy sal beslis kan en dan as jy kersie likeur gebruik versier met kersies en self ‘n paar baie fyn sny in die mengsel en dieselfde met die amandel, ek sou net dink jy moet maar eers jou likeur ingooi en proe want die hoeveelheid sal verskil van ‘n essense… en dan moet jy maar jou vloeistof ook aanpas indien nodig, maar dit sal heerlik wees.
