Ingredients

  • 10–12 sheets gelatin
  • ¾ lb, or glasses, sugar pieces
  • 2 small lemons
  • glasses wine
  • 1–2 egg whites
  • (1 piece sugar to caramelize)

Method

Pour glasses water into a saucepan and measure with a spill. Add ¾ lb sugar in pieces, that is glasses, the zest of 1 lemon, and 10 sheets of broken gelatin. Boil until the gelatin dissolves and add the juice from 2 lemons, strained through very fine muslin so that no pits fall in. Measure with a spill. If necessary cook a little longer, otherwise immediately strain. Add glasses any kind of white wine, sherry, Madeira, sauternes, or Rhine wine to make a total of 4 glasses of liquid. Pour into a mold and set it on ice or snow.

To color this jelly golden, add a piece of caramelized sugar; to color it red, add 7 sheets white gelatin and 3 sheets red.

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