Lemonade jelly recipe | Dessert

Lemonade jelly recipe

This is one that works best when it has an ultra-soft set, so it is best to set it in four wine glasses. The egg whites may seem strange, but they give it an incredible fizz.

For 500ml / 18 fl oz, serves 4.

Juice and zest of 3 lemons
100g / 3½ oz caster sugar
100ml / 3½fl oz water, plus extra as necessary
4 leaves of gelatine
3 egg whites

First zest and juice the lemons, then put everything into a small saucepan along with the sugar and water. Heat up towards a simmer so that the sugar dissolves and the zest colours the liquid. Keep on a very low heat for an additional 5 minutes, then strain the liquid through a sieve to remove pips and zest. Add additional cold water to make 500ml / 18 fl oz.

Cut up 4 leaves of gelatine into a heatproof bowl and pour over a little of the lemon mixture. When the gelatine is soft, melt it over a pan of simmering water. Then pour over the rest of the lemon mixture and pour everything through a sieve into a clean bowl.

Put the egg whites into a bowl and then pour over the jelly mixture. Set this bowl over a larger bowl filled with ice water and whisk, using electric beaters, until the mixture has a got a good head of froth at the top and is just beginning to set. Don't go too far, or it will turn into a lemon mousse!

When the mixture feels cool to the touch, pour it into the four glasses. Obviously, this is a recipe where you don't need to skim the jelly before it sets.

This recipe is taken from Jelly with Bompas and Parr (Pavillion, £14.99)

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