Method

When this jelly is made in a large quantity, it is sometimes served in a watermelon. Halve the watermelon, carefully cut away the flesh, remove the seeds, slice, and put in a cold place. Scoop out the remaining soft part of the watermelon with a spoon, place in a bowl, and sprinkle with fine sugar. Meanwhile, prepare double the amount of jelly as indicated. Add the watermelon slices to the fruits and berries from the jam and the juice from the watermelon scraps to the jelly. After clarifying the jelly with egg whites, pour a little jelly into the watermelon, placed on ice. When it sets, add fruit, then again jelly, and so until the end. Less gelatin is added to this jelly because it will not be turned out of a mold, so 16–18 zolotniki of gelatin are sufficient for a large amount.

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