Lemon dessert with jelly
4 servings
60 minutes
Lemon dessert with jelly is a refined treat of British cuisine that combines the refreshing tartness of lemon with the delicate sweetness of airy egg whites. The recipe's origins trace back to ancient European traditions of making light fruit mousses and jellies served in aristocratic homes as an exquisite finish to meals. The bright citrus flavor is harmoniously complemented by sweet notes of vanilla sugar, and the dessert's texture captivates with its lightness. It is perfect for summer evenings when one craves something light and refreshing. Thanks to gelatin, the dessert acquires a special two-layer structure: transparent jelly at the bottom and an airy lemon cloud on top. Served chilled, it pairs perfectly with berries and mint leaves, adding aristocratic elegance to each bite.
1
We pour gelatin with a small amount of water.
- Gelatin: 20 g
2
We squeeze lemon juice.
- Lemon: 2 pieces
3
Whip the egg whites with sugar until thick foam forms. You can add vanilla sugar.
- Egg white: 3 pieces
- Sugar: 150 g
- Vanilla sugar: to taste
4
Add lemon juice. The mixture should taste very sour-sweet.
- Lemon: 2 pieces
5
Dissolve the gelatin over low heat. Don't forget to stir it.
- Gelatin: 20 g
6
Add gelatin to the prepared mixture, preferably through a sieve, to prevent undissolved gelatin lumps from getting into the dessert.
- Gelatin: 20 g
7
Mix everything with a mixer on low speed and pour into molds. Place in the refrigerator until fully set. The dessert will layer. There will be lemon jelly at the bottom and egg whites on top. That's how it should be.