Ingredients
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
- 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
Description
Alan Coxon's Summary, Vibrant-coloured Dessert Combines Light Redcurrant Jelly With A Soft Cream Made Of Goats' Cheese, Fromage Frais And Fresh Lavender
UK TV
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