Recipes > Desserts > Gelatin Desserts > Gelée Russe

Gelée Russe

Ingredients

• 1 ounce gelatine
• 1/2 pound sugar
• 1/2 pint water
• grated peel of 2 lemons
• 1/2 pint lemon juice

Instructions

Clarify the gelatine and dissolve the sugar in the water; add the grated peel; let it stand 15 minutes; then strain through a napkin; let the lemon juice run through filtering paper; mix the clarified gelatine, sugar syrup and lemon juice together; put it in a deep kettle, set into cracked ice and whip the contents until it foams and begins to thicken; then fill it into a form and cover and pack with cracked ice till firm, which will take about 2 hours. Orange and Wine Jelly may be made in the same manner.

Print recipe/article only

Source

Desserts and Salads (1920).