Serves 6
150 min
Lemonade Jelly with Basil
Recipe GLPR2813d304c659fb
A refreshing British-style dessert jelly featuring bright lemon juice and fresh basil, set with gelatin and topped with whipped cream. This light and fragrant treat combines citrus and herbaceous notes for an elegant presentation.
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Ingredients
¾ cup Fresh lemon juice
150 g Granulated sugar
25 g Fresh basil leaves, loosely packed
½ cup Pulp-free orange juice
3 teaspoons Powdered gelatin
Whipped cream, for serving
Directions
Combine the lemon juice, sugar, and orange juice in a medium saucepan. Gently warm over medium-low heat, stirring occasionally, until the sugar dissolves completely—do not allow the mixture to boil.
Remove the saucepan from heat and add the basil leaves. Let them steep in the warm liquid for 5 to 10 minutes to infuse their flavour.
Strain the mixture through a fine sieve into a bowl, pressing lightly on the basil to extract any remaining liquid. Discard the basil solids.
Sprinkle the powdered gelatin over the warm liquid and let it sit for 1 minute to bloom, then stir until completely dissolved and smooth.
Divide the liquid evenly among six serving glasses or moulds. Allow to cool to room temperature, then cover and refrigerate for at least 2 hours, or until the jelly is set and firm.
Top each serving with a dollop of whipped cream and garnish with fresh basil leaves before serving.
