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Amber Jelly
INGREDIENTS
140 ml lemon juice or two large lemons
175 g sugar
30 g gelatine
3 egg yolks
thin rind of 1 lemon
400 ml water
175 g sugar
30 g gelatine
3 egg yolks
thin rind of 1 lemon
400 ml water
DIRECTIONS
Put all the ingredients into a pan and soak for 5 minutes.
Whisk over gentle heat until near boiling point.
Do not boil or the eggs will curdle strain and set.
Whisk over gentle heat until near boiling point.
Do not boil or the eggs will curdle strain and set.
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