This might not be something you would automatically think to try, but it’s a really fun dessert. When you whip the jelly, it transforms from crystal clear to white and opaque, almost like a cloud. The result is so light and interesting that it makes for the perfect finish to a summer meal, like sweet, citrus-scented air. I was originally inspired to make this after chef Rosy Rong found it in an old English cookbook, and then I found myself standing in the pastry section at St John with a hand whisk and a large bowl. It took for ever!
Whipped lemon jelly
Prep 5 min
Cook 30 min
Set 8 hr+
Makes 1 large jelly, or enough to serve 5
20ml elderflower cordial
50ml lemon juice
50g caster sugar
3 gelatine leaves
To serve
Fresh berries
Crushed meringue
Make the jelly base by heating the cordial, lemon juice, sugar and 250ml water in a pan. Meanwhile, soak the gelatine in 250ml cold water until softened, then remove and squeeze out the excess water.
Once the cordial mix is steaming, take it off the heat and add the gelatine, stirring to dissolve. Pour into a heatproof dish, leave to cool, then chill for four to six hours, or overnight, until set firm.
Scoop the set jelly into the bowl of a stand mixer and whip on medium speed for 10-15 minutes, or until doubled in size – it will look almost cloud- and meringue-like. If it’s not quite there, whisk for a little longer.
Decant into serving glasses (or one large serving bowl) and return to the fridge for about four hours, until set again. Serve cold with fresh berries or cream blended with strawberries, plus perhaps some crushed meringue.
Article From & Read More ( Ravneet Gill’s recipe for whipped lemon jelly - The Guardian )https://ift.tt/yGf4mLH
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