Amber Jelly
Ingredients:
140 ml lemon juice or two large lemons
175 g sugar
30 g gelatine
3 egg yolks
thin rind of 1 lemon
400 ml water
Method:
Put all the ingredients into a pan and soak for 5 minutes.
Whisk over gentle heat until near boiling point.
Do not boil or the eggs will curdle strain and set.