CookEat Recipe
Rum Jelly
Clear clarified lemon-rum gelatin set in a quart mould and unmoulded.
Method
Steps
Step 1
Dissolve one-ounce gelatin leaves in one-and-half pints warm water, add half-pound sugar and rind of one lemon, mix five minutes.
Step 2
Stir in the three beaten pasteurized egg whites for one minute. Heat, stirring, until just boiling, then add the separate 118 mL cold water.
Step 3
Move to cooler heat, slowly simmer ten minutes.
Step 4
Skim protein scum and strain carefully through clean fine jelly bag into bowl, excluding egg-white solids.
Step 5
After straining and removing from the heat, stir in two and a half tablespoons rum for half a minute.
Step 6
Measure liquid and fill one-quart mould only as capacity allows.
Step 7
Chill for about one hour, until the jelly is set.
Step 8
Dip the mould exterior briefly in lukewarm water, wipe dry and invert onto a serving dish.
Cooked it? Rate it.
Cooked 0 times