Russian Jelly

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

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On an unsophisticated note similar to last month’s lemon meringue pie, this sharp tasting pudding, which I have always known as Russian jelly although I have no idea of the source, is basically lemon flavoured curds and whey with the addition of egg and gelatine to sort out the texture. As the curds and whey separate out in the setting, the bottom layer becomes a clear jelly and the top a coarse mousse.