• Sauvignon blanc jelly with lemon verbena & baked rhubarb

    2 monthes ago - By NZ Life & Leisure

    Recipe: Ruth Pretty Photos: Murray Lloyd 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. INGREDIENTS 800ml water 450g caster sugar 18 lemon verbena leaves 25g gelatine powder 500ml sauvignon blanc 1 tablespoon finely sliced lemon verbena leaves
    Roasted Rhubarb alpine strawberries and edible flowers for garnish ROASTED RHUBARB If...
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