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    Blackcurrant and Lemon Verbena Jelly with Blackcurrant Compote

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    Blackcurrant and Lemon Verbena Jelly with Blackcurrant Compote

    This is a lovely, slightly tart jelly with an intense, beautiful colour. The lemon verbena is perfect with the blackcurrants, giving the jelly a complex, scented depth. Leaf gelatine varies in strength and size, so check how many sheets your brand suggests using for 500ml liquid.

    • Preparation time: 45 minutes, plus 1–2 hours chilling
    • Cooking time: 25 minutes
    • Total time: 1 hour 10 minutes, plus 1-2 hours chilling 60 minutes 10 minutes

    Serves: 4


    • Blackcurrant compote
    • 200g blackcurrants
    • 150ml light red wine
    • 100g caster sugar
    • 1 unsprayed rose, petals only, plus extra to serve
    • 400g blackcurrants
    • 4 lemon verbena sprigs
    • 175g caster sugar
    • 4 gelatine sheets


    1. Put the blackcurrants in a heavy-based pan with the lemon verbena, sugar and 250ml water. Place over a medium heat and bring to a simmer. Cook for 15 minutes or until the blackcurrants have burst. Put the gelatine in a bowl of cold water for 5 minutes to soften. Take the blackcurrants off the heat and strain through a sieve. Discard the skins. Remove the gelatine from the water, then add to the hot blackcurrant syrup and stir to dissolve. Pour into 4 glasses. Allow to cool, then put the jellies in the fridge to chill for 1–2 hours.
    2. Meanwhile, make the compote. Put the blackcurrants in a saucepan with the wine and sugar. Bring to a boil, then turn down to a simmer. Cook for 10 minutes or until the currants have softened and some have burst. Take off the heat. Sieve a third of the hot mixture, discarding the skins, to create a smooth sauce. Fold this sauce through the cooked fruit, then fold through the rose petals. Allow to cool and chill in the fridge. To serve, spoon a little compote over each jelly and top with a few rose petals.

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