Lemon jelly


(1 portion)
2 lemons
1 tbsp of brown sugar
1 gr of agar-agar

Grate the lemons zest. Beware not to peel the white part which will give a sour taste except if you like it.
Juice the lemon.
Bring the lemon juice and the sugar to boiling point.
Add the lemon zest and the agar-agar and stir firmly.
Simmer for 30 s more.
Pour in a little cupcake case and keep in the fridge to let it set (this shouldn’t take more than 20 minutes).
Serve and enjoy

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4 Responses to “Lemon jelly”

  1. Lemon jelly and potato and chick-pea roesti « Experiments in dessertarian cooking Says:

    […] -Lemon jelly -Potato roesti -Lettuce -Carrot sliced cooked and carrot salad -Cabbage yoghurt […]

  2. mamapasta Says:

    j’aime bien ces desserts faciles, surtout que l’on peut les mouler dans des trucs rigolos

  3. CVALOU Says:

    Excellent depuis le temps que je cherchais la recette des Jelly mais je n’arrive pas à avoir la version française

    • Zoé Says:

      La version française a en ce moment 13 posts de retards. Je vais faire un effort pour la traduire au plus vite. Je te l’envoie par mail en attendant.


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