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.
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.
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