Wobbly Lemon Jelly

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

 

INGREDIENTS

  • 70g gelatin powder
  • 350ml cold water
  • 500ml freshly squeezed orange juice or spinneysFOOD Smooth Orange Juice
  • 625ml freshly squeezed lemon juice (from 10-12 lemons)
  • 350g spinneysFOOD Extra Fine Caster Sugar
  • 350ml spinneysFOOD Bottled Drinking Water
  • 400ml spinneysFOOD Bottled Drinking Water

To serve

  • 250ml whipping cream, chilled
  • 100 g icing sugar
  • 2 limes

RECIPE

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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