SAUVIGNON BLANC JELLY WITH LEMON VERBENA & BAKED RHUBARB

This is a light, cleansing dessert, however it’s also lovely served with softly whipped cream. Remember, only cook with wine you would be delighted to drink. If lemon verbena is not available, substitute fresh mint leaves. Alpine strawberries grow wild year-round in my garden and look pretty here as a garnish.

800ml water

450g caster sugar

18 lemon verbena leaves

25g gelatine powder

500ml sauvignon blanc

1 tablespoon finely sliced lemon verbena leaves Roasted Rhubarb (recipe follows) alpine strawberries and edible flowers

for garnish (optional)

Put 740ml water, caster sugar and the whole lemon verbena leaves in a small pot set over low heat. Stir until sugar has dissolved, then increase the heat and bring to a boil. Remove from heat and leave to sit at room temperature for 5–10 minutes to infuse.

Put 60ml (2 tablespoons) water in a small bowl and sprinkle the gelatine on top. When the mixture has formed a “sponge”, microwave for 20-30 seconds on medium-high until the mixture is liquid and clear.

Pour gelatine and sauvignon blanc into syrup and stir to combine. Cool to room temperature and pour through a sieve into a low-sided bowl.

Put in the fridge until the jelly is just beginning to set. Stir through the sliced lemon verbena leaves and refrigerate until set (about 4 hours) or overnight.

In the prettiest presentation bowl you have, and beginning with rhubarb and a little of the juice, layer dessertspoons full of jelly followed by rhubarb followed by jelly until the bowl is full. Refrigerate for 1 hour or overnight. Decorate with alpine strawberries or edible flowers and serve in individual dessert dishes. Serves 10-12