Lavender Jelly

This is a delicate dessert jelly (the British kind, not the jam kind) made by infusing fresh lavender flowers in a warm mixture of champagne, apple juice, creme de cassis, sugar, and lemon juice. Once strained, the fragrant liquid gets set with gelatin into a shimmering, jewel-toned jelly that tastes as floral as it looks.

The creme de cassis adds a blackcurrant sweetness and a gorgeous purple tint that deepens the lavender’s natural color. Without it, the jelly would be pale and one-dimensional.

Infuse the lavender for about 10 minutes. Longer than that and the floral flavor tips into soapy territory. You want perfume, not dish soap.

Chef Tips

• Use culinary-grade lavender, not garden lavender that may have been sprayed with pesticides. English lavender (Lavandula angustifolia) has the sweetest, least camphor-like flavor.
• Soften the gelatin in cold water first, then dissolve it gently over low heat. Boiling gelatin weakens its setting power.
• Strain twice through a fine sieve or muslin for crystal-clear jelly. Any flecks of lavender left behind cloud the appearance.
• This keeps about 14 days refrigerated, making it a good make-ahead dessert.

Variations

• Use dry white wine or prosecco if champagne isn’t in the budget.
• Serve unmolded on a plate with fresh berries and a drizzle of cream.
• Add a few whole lavender buds to each mold before pouring for a decorative touch.