Lemongello
Prep time 15 mins
Makes about 6
3
This dessert from Pellegrino 2000 is the jelly shot's more cool bigger sibling - think limoncello jelly in a lemon skin, minus the booze.
200ml lemon juice (about 4 lemons, halved; see note)
100ml yuzu juice (see note)
100g caster sugar
2 1/2 gelatine leaves (titanium-strength), soaked in cold water for 5 minutes
1. Juice the lemons straight from the lemon halves and set skins aside.
2. Measure 200ml of lemon juice and add yuzu juice. Transfer 50ml of the combined juice to a small saucepan with sugar and stir over medium heat until sugar dissolves. Remove pan from the heat, then squeeze excess moisture from gelatine and add to the saucepan and stir until dissolved. Add gelatine mixture to the remaining juice and stir until incoporated.
3. Place lemon halves on a tray (you can sit them on a piece of scrunched up foil to help them stand evenly without tipping). Carefull pour in jelly mixture and refrigerate until set (at least 4 hours, or overnight).
4. Once set, using a warmed knife, carefully cut through lemons to halve jellies. Serve, with limoncello to the side, if desired.
INGREDIENTS
METHOD
Note When juicing the lemons, cut them in half and squeeze the juice, that way you can use the skins to set the jelly in afterwards. Yuzu juice can be found fresh from select growers markets, or bought bottled from Japanese and Asian food shops.
Recipe by chef Daniel Pepperell and Pellegrinos 2000
