Canadian pastry chef, Liz Stevenson joins Helen in Farmer's Kitchen. Using Spinneys ingredients Liz is here to show us how to make amazing Wobbly Lemon Jelly. It's a perfect dessert to make with the kids at home whilst we're all stuck inside. See the ingredients and recipe below and get them ordered from Spinneys.
Wobbly Lemon Jelly
Canadian pastry chef, Liz Stevenson joins Helen in Farmer's Kitchen. Using Spinneys Dubai ingredients Liz is here to show us how to make amazing Wobbly Lemon Jelly. It's a perfect dessert to make with the kids at home whilst we're all stuck inside. See the ingredients and recipe below and get them ordered from Spinneys. Get the recipe here... https://www.dubaieye1038.com/recipes/wobbly-lemon-jelly/Posted by Dubai Eye 103.8 News. Talk. Sport on Thursday, March 26, 2020
1 Place the gelatin powder in a bowl and add the cold water to it and stir thoroughly. The gelatine will soak up the water.
2 Strain the orange and lemon juice through a fine sieve and place in a large bowl. Make sure that after you’ve strained the juice, you still have the correct weight.
3 To make a syrup with the sugar and water, place both ingredients in a saucepan and bring to a boil. Stir, allowing the sugar to melt completely. Remove from the heat. At this point, add your bloomed gelatine and stir until it’s melted.
4 Mix the syrup mixture into the juices and stir.
5 Lastly, add the water.
6 Pour the jelly mixture into your favourite bowl or mould. Or, make smaller jellies by using smaller moulds.
7 Place the jelly in the chiller and leave it to set for a few hours, preferably overnight. It will need at least 4 hours but if your fridge is a high-traffic area, plan for more time to allow it to chill properly.
8 When the jelly’s ready, it will be firm to the touch (the surface will bounce back when pressed with your finger).
9 To serve, gently submerge the mould into hot water about 3/4 up the sides - just enough for the heat transfer to loosen the jelly from the mould.
10 Invert the jelly onto a plate, pie plate or cake stand.
11 To serve, whip the cream, with grated lime zest and add a small amount of icing sugar.
10:00am - 1:00pm
Broadcasting every weekday, Georgia Tolley goes beyond the headlines to speak to government ministers, decision makers, analysts and local experts to find out how the news will impact those of us living in the UAE.
1:00pm - 2:00pm
A report from Bayzat, an HR software, says that there's been a 38% increase in the amount employees are claiming back in fuel charges.
H.E. Ibrahim Al Qassim, Deputy Director General of the UAE Space Agency joined us to explain what it would take for more people to be able to go into space.
A CBRE report says rents have risen by around 20% in Dubai. But what is the reality?
We find out what that means for us and for the global oil prices with Ed Bell of Emirates NBD and Matt Stanley of Kpler. Plus, we discuss the risks & rewards of the growing demand for second passports. And, we talk to Sky Kurtz of Pure Harvest Smart Farms about how UAE grown produce is going to Saudi Arabia.
The UAE's ambassador to Canada says developing STEM career paths for Emirati women should be a national priority.