Cream Cheese and Orange Jelly

Squeeze orange juice in a saucepan. Rinse lavender and shake dry. Rinse and remove seeds from chile and chop very finely. Add orange liqueur, lemon juice and sugar to the orange juice and bring to a boil while stirring. Cook over medium heat for about 30 minutes, until it starts to gel. Stir often.

To test if the jelly is ready, place some jelly on a cool plate. If it sets quickly, the jelly is ready. If it does not, let the juice cook longer. When ready place the jelly in a bowl and let cool.

To serve, cut goat cheese into pieces and serve with jelly.

Add 2 tablespoons sugar, vanilla and lemon zest to goat cheese and mix well. Whip the cream and sprinkle with the remaining sugar. Beat the egg whites with 1 pinch of salt until stiff. Mix cream and egg whites with the cream cheese mixture.

Line a fine sieve with a cloth and place over a bowl.  Add the cream cheese mixture and allow to drain the refrigerator for approximately 4 hours.

Bowl hanging. The curd and pour in approx. 4 hours in

Drain refrigerator.

Rinse and sort berries. Boil port wine with cinnamon and honey and reduce to half. Add the berries, return to boil and remove from heat. Transfer to a bowl and let cool.