1. You will need 4x150ml jelly moulds. 2. Warm the sugar, 600ml water, lemon juice and zest gently in a saucepan until the sugar dissolves. 3. Keep heating for a further 2-3 minutes. 4. Take off the heat and sprinkle the gelatine over. 5. Leave for 2-3 ninutes until it becomes spongy. 6. Return the pan to a very low heat and warm for 2-3 minutes until the gelatine melts. 7. Don't let it boil. 8. Strain the mixture through a nylon seive, then through muslin (for a very clear jelly). 9. Let the jelly cool, stirring occasionally, then pour into the jelly moulds. 10. Leave to set in the fridge for 6-8 hours or overnight. 11. Un-mould the jellies by dipping the base of the mould in warm water for 10 seconds. 12. Turn out, and decorate each plate with a bunch of frosted grapes. 13. FROSTING THE GRAPES: Put the sugar on a plate, and the egg white in a bowl. 14. Dunk the grapes into the egg white, then dredge them in the sugar and set aside to dry. ---------------------------------------------------------------------------
Nutrition
Ingredients
