Wobbly lemon jelly

What makes this citrus-y jelly glow like the sun? The fact that chef Liz Stevenson uses a mix of lemon and orange juice. And don't be afraid of turning it out of its mould - anyone can do it!
Wobbly lemon jelly
ITP Images
Wobbly lemon jelly
Liz Stevenson
ITP Images
Liz Stevenson
March 03, 2020
Level Easy
Preparation Time 30 minutes (plus 4-5 hours in the chiller or overnight)
Cooking Time 5 minutes
Serves 12-15
PHOTO BY Aasiya Jagadeesh
RECIPE BY Liz Stevenson
FOOD STYLING BY Lydia Wessels

INGREDIENTS

70g gelatine powder
350ml cold spinneysFOOD Bottled Drinking Water
500ml freshly squeezed orange juice or spinneysFOOD Smooth Orange Juice
625ml freshly squeezed lemon juice (from 10-12 lemons)
350g spinneysFOOD Extra Fine Caster Sugar
750ml spinneysFOOD Bottled Drinking Water, divided into 350ml and 400ml
250ml whipping cream, chilled

METHOD

  • 1

    Place the gelatine powder in a bowl, add the cold water, and stir thoroughly. The gelatine will soak up the water.

  • 2

    Strain the orange and lemon juice through a fine sieve and place in a large bowl. Make sure that after you’ve strained the juice, you still have the correct weight.

  • 3

    To make a syrup with the sugar and 350ml water, place both ingredients in a saucepan and bring to a boil. Stir, allowing the sugar to melt completely. Remove from the heat. At this point, add your bloomed gelatine and stir until it’s melted.

  • 4

    Mix the syrup mixture into the juices and stir.

  • 5

    Lastly, add 400ml water.

  • 6

    Pour the jelly mixture into your favourite bowl or mould. Or, make smaller jellies by using smaller moulds

  • 7

    Place the jelly in the chiller and leave it to set for a few hours, preferably overnight. It will need at least 4 hours but if your fridge is a high-traffic area, plan for more time to allow it to chill properly.

  • 8

    When the jelly’s ready, it will be firm to the touch (the surface will bounce back when pressed with your finger).

  • 9

    To serve, gently submerge the mould into hot water about ¾ up the sides – just enough for the heat transfer to loosen the jelly from the mould.

  • 10

    Invert the jelly onto a plate, pie plate or cake stand.

  • 11

    Serve with the cream.

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