Lemon jelly, with its tangy taste and vibrating perfume, is a great way to add pep to your frozen desserts. Its light texture and its balance between sweet and tangy make it perfect accompaniment for vanilla, coconut or white chocolate ice cream. Easy to prepare, it keeps well and is a real asset in your kitchen.
Ingredients :
- 4 green lemons (about 200 ml of juice)
- 300 ml of water
- 400 g of sugar
- 1 pectin bag (or 1 tablespoon of agar-agar)
- The zest of 2 green lemons
Preparation :
- Prepare the lemons
starts by extracting the lemons juice. Also recover the zest of 2 lemons to strengthen the taste of jelly. - Cooking the syrup
in a saucepan, mixes water, lime juice, zest and sugar. Bring everything to a boil over medium heat. If you use pectin, add it at that time. Cook for about 5 minutes while stirring regularly. - Add the pectin or agar-agar
if you use agar-agar instead of the pectin, dilute it in a little water before adding it to the hot mixture. Continue to cook for another 2 to 3 minutes, stirring well to avoid lumps. - Jelly test
To find out if your frost is ready, take the cold plate test: pour a small amount of jelly on a plate previously put in the freezer, and if it freezes, the jelly is ready. - Pottage
pour the hot jelly into sterilized pots, close them and turn them over to create an air vacuum. Let them cool before storing them.
My Personal Tip:
This lime jelly is divine to accompany a coconut or vanilla ice cream. Its acidity also goes very well with red fruit sorbets for a contrast effect between sweet and tangy. Personally, I love to use it as a base to marble yogurt ice before turbinate with the Ninja Creami. For an in addition touch, you can also coat a white chocolate ice cream for a perfect wedding between the creamy and the vif of the lime!
Here, a refreshing homemade lime jelly full of pep, ready to enhance your Ninja Creami ice cream and bring an explosion of flavors to your desserts.
