Lemon Aspic Jelly

Preparation info

  • Makes

    ¼ pint

    • Difficulty


Appears in

Katie Stewart’s Cookbook

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About


  • ¼ pint (150 ml) cold water
  • 2 level teaspoons powdered gelatine


Put the water into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes. Add the lemon juice, wine vinegar, sugar and salt. Stir over low heat to dissolve the gelatine (do not boil).

Allow to cool until the mixture begins to thicken and shows signs of setting. (You can speed this up by setting the pan in a bowl of iced water.) If aspic sets firm simply warm until complet