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Lemon Jelly with Frosted Grapes
5 lemons, scrubbed,zested and juiced
275 g caster sugar
2 (11.7g) packets powdered gelatin
FROSTED GRAPES
4 bunches green seedless grapes
1 egg white
25 g caster sugar
25 minutes 15 mins prep
- You will need 4x150ml jelly moulds.
- Warm the sugar, 600ml water, lemon juice and zest gently in a saucepan until the sugar dissolves.
- Keep heating for a further 2-3 minutes.
- Take off the heat and sprinkle the gelatine over.
- Leave for 2-3 ninutes until it becomes spongy.
- Return the pan to a very low heat and warm for 2-3 minutes until the gelatine melts.
- Don't let it boil.
- Strain the mixture through a nylon seive, then through muslin (for a very clear jelly).
- Let the jelly cool, stirring occasionally, then pour into the jelly moulds.
- Leave to set in the fridge for 6-8 hours or overnight.
- Un-mould the jellies by dipping the base of the mould in warm water for 10 seconds.
- Turn out, and decorate each plate with a bunch of frosted grapes.
- FROSTING THE GRAPES: Put the sugar on a plate, and the egg white in a bowl.
- Dunk the grapes into the egg white, then dredge them in the sugar and set aside to dry.
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