Lemon Jelly with Frosted Grapes

1. 1

   You will need 4x150ml jelly moulds.

2. 2

   Warm the sugar, 600ml water, lemon juice and zest gently in a saucepan until the sugar dissolves.

3. 3

   Keep heating for a further 2-3 minutes.

4. 4

   Take off the heat and sprinkle the gelatine over.

5. 5

   Leave for 2-3 ninutes until it becomes spongy.

6. 6

   Return the pan to a very low heat and warm for 2-3 minutes until the gelatine melts.

7. 7

   Don't let it boil.

8. 8

   Strain the mixture through a nylon seive, then through muslin (for a very clear jelly).

9. 9

   Let the jelly cool, stirring occasionally, then pour into the jelly moulds.

10. 10

    Leave to set in the fridge for 6-8 hours or overnight.

11. 11

    Un-mould the jellies by dipping the base of the mould in warm water for 10 seconds.

12. 12

    Turn out, and decorate each plate with a bunch of frosted grapes.

13. 13

    FROSTING THE GRAPES: Put the sugar on a plate, and the egg white in a bowl.

14. 14

    Dunk the grapes into the egg white, then dredge them in the sugar and set aside to dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.