4 lemons
3/4 cup (150 g) lump sugar
65 g (2 1/2 oz) gelatine
whites and shells of 2 eggs
125 ml (4 fl oz) port
few drops of red food colouring (optional)
250 ml (8 fl oz) double cream (heavy cream)
2 strips angelica, each measuring 5 x 1 cm (2 X 1/2 inch) chopped
50 - 75 g (2 - 3 oz) glace fruit (cherries, preserved ginger, glace pineapple), chopped
3/4 cup (150 g) lump sugar
65 g (2 1/2 oz) gelatine
whites and shells of 2 eggs
125 ml (4 fl oz) port
few drops of red food colouring (optional)
250 ml (8 fl oz) double cream (heavy cream)
2 strips angelica, each measuring 5 x 1 cm (2 X 1/2 inch) chopped
50 - 75 g (2 - 3 oz) glace fruit (cherries, preserved ginger, glace pineapple), chopped
method
1. Before you begin, scald a large saucepan, measuring jug, bowl, whisk and ring jelly mould in boiling water, as the merest trace of grease may cause cloudiness in the finished jelly.
2. Pare the rind from 2 of the lemons and squeeze the juice from all of them into the measuring jug. Make up to 125 ml (4 fl oz) with water, if necessary.
3. Combine the rind, lemon juice and lump sugar in the large saucepan.
4. Add 40 g (1 1/2 oz) of the gelatine and 625 ml/21 fl oz water.
5. Put the egg whites into the bowl; wash the shells in cold water, dry with absorbent kitchen paper and crush finely.
6. Add the egg whites and crushed shells to the mixture in the pan and heat, whisking constantly until a good head of foam is produced. The mixture should be hot but not boiling.
7. When the foam begins to form a crust, remove the whisk, but continue to heat the liquid until the crust has risen to the top of the saucepan. Do not allow the liquid to boil.
8. Pour in the port without disturbing the foam crust.
9. Boil the liquid again until it reaches the top of the pan.
10. Remove the saucepan from the heat, cover and let the contents settle in a warm place for 5 minutes.
11. Meanwhile scald a jelly bag in boiling water and place it on a stand.
12. Scald 2 large bowls, placing one of them under the jelly bag.
13. Strain the settled, clear jelly through the hot jelly bag into the bowl.
14. When all the jelly has passed through the bag, replace the bowl of jelly with the second scalded bowl and strain the jelly again, pouring it very carefully through the foam crust which covers the bottom of the bag and acts as a filter. Repeat, if necessary, until the jelly is clear.
15. A few drops of food colouring may be added to the jelly at this stage to give a rich colour.
16. Measure 500 ml (17 fl oz) of the jelly and set aside. Pour the remaining jelly into a shallow dish and chill until set.
17. Rinse the jelly mould in cold water. Pour in the liquid port jelly. Leave to set.
18. Put 15 ml (1 tbsp) water in a small bowl and sprinkle the remaining gelatine on to the liquid.
19. Set the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
20. In a bowl, whip the cream until just stiff; stir in the dissolved gelatine, angelica and glace fruits.
21. Pour the cream mixture into the mould, on top of the layer of port wine jelly, then chill the dessert until set.
22. Turn out on to a serving dish. Serve, surrounded by cubes of the reserved jelly, if liked.
2. Pare the rind from 2 of the lemons and squeeze the juice from all of them into the measuring jug. Make up to 125 ml (4 fl oz) with water, if necessary.
3. Combine the rind, lemon juice and lump sugar in the large saucepan.
4. Add 40 g (1 1/2 oz) of the gelatine and 625 ml/21 fl oz water.
5. Put the egg whites into the bowl; wash the shells in cold water, dry with absorbent kitchen paper and crush finely.
6. Add the egg whites and crushed shells to the mixture in the pan and heat, whisking constantly until a good head of foam is produced. The mixture should be hot but not boiling.
7. When the foam begins to form a crust, remove the whisk, but continue to heat the liquid until the crust has risen to the top of the saucepan. Do not allow the liquid to boil.
8. Pour in the port without disturbing the foam crust.
9. Boil the liquid again until it reaches the top of the pan.
10. Remove the saucepan from the heat, cover and let the contents settle in a warm place for 5 minutes.
11. Meanwhile scald a jelly bag in boiling water and place it on a stand.
12. Scald 2 large bowls, placing one of them under the jelly bag.
13. Strain the settled, clear jelly through the hot jelly bag into the bowl.
14. When all the jelly has passed through the bag, replace the bowl of jelly with the second scalded bowl and strain the jelly again, pouring it very carefully through the foam crust which covers the bottom of the bag and acts as a filter. Repeat, if necessary, until the jelly is clear.
15. A few drops of food colouring may be added to the jelly at this stage to give a rich colour.
16. Measure 500 ml (17 fl oz) of the jelly and set aside. Pour the remaining jelly into a shallow dish and chill until set.
17. Rinse the jelly mould in cold water. Pour in the liquid port jelly. Leave to set.
18. Put 15 ml (1 tbsp) water in a small bowl and sprinkle the remaining gelatine on to the liquid.
19. Set the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
20. In a bowl, whip the cream until just stiff; stir in the dissolved gelatine, angelica and glace fruits.
21. Pour the cream mixture into the mould, on top of the layer of port wine jelly, then chill the dessert until set.
22. Turn out on to a serving dish. Serve, surrounded by cubes of the reserved jelly, if liked.
serving amount
serves 4 to 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
