Liqueur Jelly
Ingredients
Directions
Make the syrup
Put the sugar with 1 pint of water into a stewpan and boil gently over the side of the fire until no scum remains, removing it as it rises.
Boil the isinglass with the remaining 1/2 pint of water and skim it carefully.
Set the jelly
Strain the lemon juice and add it, with the clarified isinglass, to the syrup; add the liqueur and bring the mixture to a boil.
Keep the saucepan covered over the fire for a few minutes.
Pour the jelly through a bag, pour it into a mould, and set the mould in ice until ready for serving.
Serve
Dip the mould in hot water, wipe the outside, loosen the jelly by running a knife around the edges, and turn it out onto a dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Isinglass (in the method)
- Sets the liquid into a firm gel as it cools.
- Sugar (in the method)
- Adds sweetness and body to the syrup.
- Lemons
- Their juice adds acidity that brightens the flavour.
- Liqueur
- Adds aroma and flavour to the jelly.
The step that matters
Skim the syrup and isinglass thoroughly. Scum and impurities that remain would cloud the jelly. Isinglass must be clarified before it is added so the finished jelly is clear and bright.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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