Lemon Jelly

Preparation

Put the sugar, gelatine and water in a saucepan
Peel the rind from three of the lemons and slice very thinly
Strain the juice of all five lemons, and add water to make it up to ½
Put the sauce pan with gelatine sheets on the fire and stir with a whisk until the gelatine has dissolved
Then add the lemon rind and juice, cinnamon, clove, the whites slightly beaten and the shells broken
Whisk well until boiling.
Take it off of the fire for five or ten minutes and strain through a teacloth
The first time this will be muddy
Strain it through the cloth again and continue the process until it is clear.
When it is cool pour it into the mould
When it has set, place the mould for a moment in hot water and then unmould

Ingredients