Lemon-ginger jelly
Composition / ingredients
2
Servings:
Cooking method
1. Grate the lemon zest on a fine grater. Then cut the lemon into two halves and squeeze out the juice.
2. Peel the ginger and grate it on a fine grater.
3. Bring the water to a boil, add lemon zest and ginger. Boil, stirring, for 5 minutes. Strain.
4. Pour the lemon broth back into the pan. Add sugar and gelatin to the lemon broth.
5. Stirring continuously, bring the jelly to a boil and remove from heat.
6. Add lemon juice and mix.
7. Pour the jelly over the creamers, cool at room temperature, and refrigerate until solidified.
8. Decorate the dessert with cranberries and mint.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
