Lemon jelly with fruits
4 servings
30 minutes
Lemon jelly with fruits is an exquisite dessert rooted in European culinary traditions. Its delicate balance of acidity and sweetness creates a refreshing taste, perfect for summer days. The transparent structure of the jelly allows the fruits to appear vibrant and appetizing, turning the dish into a true work of art. The use of gelatin gives the dessert a tender firmness, while fresh fruits add natural sweetness and aroma. Lemon jelly pairs wonderfully with various berries and fruits, allowing for experimentation with their combinations. It can be a light finish to a festive dinner or an elegant treat for guests. In every spoonful of this dessert lies a harmony of flavors and coolness that brings enjoyment and invigorating freshness.
1
Pour 3 cups of water into a pot, add sugar, stir, and bring to a boil.
- Sugar: 1 glass
2
Add the zest from half a lemon, previously soaked and squeezed, and gelatin to the hot syrup. While stirring with a spoon, bring the syrup back to a boil and pour in the lemon juice.
- Lemon: 150 g
- Gelatin: 25 g
3
Strain the hot syrup through a cloth, slightly cool it, pour into bowls or molds in a layer of 1-2 cm, and let it set. Place various fruits on the set jelly layer and pour half-set jelly over them to cover the surface of the fruits, then cool again.
- Fruits: 150 g