4 lemons
750 ml water
2/3 cup (150 g) 5 oz sugar
4 cloves
1 X 2.5cm piece cinnamon stick
40 g gelatine
whites and shells of 2 eggs
750 ml water
2/3 cup (150 g) 5 oz sugar
4 cloves
1 X 2.5cm piece cinnamon stick
40 g gelatine
whites and shells of 2 eggs
method
1. Pare the rind from three of the lemons and squeeze the juice from all four.
2. Make up the juice to 250 ml with water, if necessary.
3. Put the rind, juice, water, sugar, cloves, cinnamon stick, and gelatine into a large saucepan.
4. Whisk the egg whites lightly, and crush the shells.
5. Whisk over low heat until just below boiling point.
6. Remove the whisk and allow the liquid to heat until it reaches the top of the pan.
7. Simmer for 5 minutes.
8. Remove from the heat and leave to stand for 5 - 10 minutes.
9. Strain the liquid carefully through a jelly bag.
10. Pour into a wetted mould and leave for 1-2 hours to set.
2. Make up the juice to 250 ml with water, if necessary.
3. Put the rind, juice, water, sugar, cloves, cinnamon stick, and gelatine into a large saucepan.
4. Whisk the egg whites lightly, and crush the shells.
5. Whisk over low heat until just below boiling point.
6. Remove the whisk and allow the liquid to heat until it reaches the top of the pan.
7. Simmer for 5 minutes.
8. Remove from the heat and leave to stand for 5 - 10 minutes.
9. Strain the liquid carefully through a jelly bag.
10. Pour into a wetted mould and leave for 1-2 hours to set.
serving amount
serves 6
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