Lemon jelly

 

‘Delightfully tart’ could be the subtitle of this recipe. Meyer lemons are perfect here, but regular juicy lemons are fine too.

It’s wonderful topped with the caramel below or with some fresh raspberries and cream.

• 1 T fresh lemon zest
• 1/2 cup lemon juice + 1 1/2 cups lemon juice (about 4 large lemons)
• 4 gelatin sheets or about 1.5 envelopes of gelatin
• 5 T powdered sugar
• Caramel topper: 2 T raw sugar + 1 t quintessence quince syrup (or you can use maple syrup or honey with a drop of balsamic)

1. Sprinkle or soak gelatin in 1/2 cup lemon juice in a bowl.

2. Heat up remaining 1 1/2 cup of juice with the lemon zest and sugar – don’t bring to a boil! – and stir constantly.

3. Stir gelatin/cold juice into hot juice and mix well until completely dissolved.

4. Pour into jar/mold and refrigerate until set.

 

5. Make the topper – heat up sugar, syrup and a tablespoon of water in saucepan until just starting to caramelize. Pour out onto a silpat or a piece of wax paper. Let set up and top set jelly with the sugar top (it will melt into the lemon-ness a little bit and will be absolutely delicious).

And, of course, you can serve this in ramekins or cut like a terrine, but everything looks and tastes better in a Weck jar, don’t you think?