1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 thin strips of lemon rind
568ml (1 pint) milk
20 ml (4 level tsp) gelatine
3 thin strips of lemon rind
568ml (1 pint) milk
20 ml (4 level tsp) gelatine
method
1. Add the sugar and lemon rind to the milk and allow to infuse over a gentle heat for 1 0 minutes. Cool.
2. Soak the gelatine in 45 ml (3 tbsp) water in a small bowl. Dissolve by standing the bowl over a pan of gently simmering water. Add the cooled milk.
3. Pour into a 600 ml (1 pint) dampened mould and leave to set.
4. To serve, unmould on to a plate. Using the fingertips gently ease the jelly from the side of the mould. Dip the mould into a bowl of hot water for a few seconds. Place a serving plate upside down on top and invert the plate and mould. Using both hands carefully lift the mould from the jelly.
Serve with stewed fruit.
2. Soak the gelatine in 45 ml (3 tbsp) water in a small bowl. Dissolve by standing the bowl over a pan of gently simmering water. Add the cooled milk.
3. Pour into a 600 ml (1 pint) dampened mould and leave to set.
4. To serve, unmould on to a plate. Using the fingertips gently ease the jelly from the side of the mould. Dip the mould into a bowl of hot water for a few seconds. Place a serving plate upside down on top and invert the plate and mould. Using both hands carefully lift the mould from the jelly.
Serve with stewed fruit.
serving amount
serves 4
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