Wednesday, 17 February 2010

Lemon, lime & clementine jellies

I've recently rediscovered jellies and decided to invite them as regular dessert guest to our dinner table. A guest who's basically fat-free, low-on-calories-ish and enjoyed by kids and adults alike. Yes, adults as well. Reminisce the fun you had with jell-o shots. My version does not include any alcohol - my oldest son is only 3, give him a few more years, please - but it should taste spectacular when spiked with limoncello or just plain vodka.
 

Ingredients (serves 4)
  • 6 sheets of gelatine
  • Peels and juice of 1 unwaxed lemon
  • 1 lime, juiced
  • 2 clementines, juiced (if out of season you can use any other citrus fruit)
  • 150g sugar (golden caster sugar is best, but a normal one would do as well)
Method
  1. Soak the gelatine sheets in cold water for five minutes
  2. In the meanwhile, combine the lemon peels, sugar and 400ml of water in a pan over medium heat, bring to a simmer and stir until the sugar has completely dissolved. 
  3. Take of the heat and remove the lemon peels.
  4. Squeeze the gelatine sheets to get rid of excess water and stir into the lemony syrup water until dissolved. Set aside to cool a bit (until about warm-lukewarm)
  5. Pour in the lemon, lime and clementine juices through a fine sieve into the pan.
  6. Stir to combine and pour into four individual serving glasses. 
  7. Put in the fridge to set for at least 4 hours (it may take a bit longer) or overnight before serving

Tips for adapting
Go crazy. Mix with alcohol. Put in whole berries or fruit pieces. As long as you basically follow the instructions on the back of the gelatine packaging you can do pretty much any combination imaginable. Ideal as a light treat after a nice summer BBQ.... yes, I know it's still winter, but one can daydream, right?



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