Lemon and Wine Dessert Recipe
Ingredients
| 2 ripe lemons | ||
| Sugar | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 2 envelopes unflavored gelatin | ||
| Water | 1 1/4 Cup (16 tbs) | |
| 1 cup medium-dry white wine | ||
| Whipping cream | 2/3 Cup (16 tbs) | |
Directions
GETTING READY
1. Pare the rind form the lemon and make sure it is thin; peel the lemons. Remove the pith, slice thinly and remove the seeds
MAKING
2. Cover a baking sheet with aluminium foil and place the slices of lemon on it; sprinkle about two tablespoons of sugar on top and dot them all with some butter
3. Bake them all for forty minutes at 350° F till they are all candied; allow to cool, arrange in four glass dishes and reserve any juices
4. In quarter cup of water, sprinkle gelatin and leave till it turns spongy.
5. In a saucepan, add the juices reserved, add the rest of the water, the ine, lemon rind and the rest ofthe sugar
6. Bring it all to a boil, stir to dissolve adn discard the lemon rind later
7. Add softened gelatin and stir to dissolve; allow to cool and pour into glass dishes
SERVING
8. Chill, spoon some whipped cream and serve
1. Pare the rind form the lemon and make sure it is thin; peel the lemons. Remove the pith, slice thinly and remove the seeds
MAKING
2. Cover a baking sheet with aluminium foil and place the slices of lemon on it; sprinkle about two tablespoons of sugar on top and dot them all with some butter
3. Bake them all for forty minutes at 350° F till they are all candied; allow to cool, arrange in four glass dishes and reserve any juices
4. In quarter cup of water, sprinkle gelatin and leave till it turns spongy.
5. In a saucepan, add the juices reserved, add the rest of the water, the ine, lemon rind and the rest ofthe sugar
6. Bring it all to a boil, stir to dissolve adn discard the lemon rind later
7. Add softened gelatin and stir to dissolve; allow to cool and pour into glass dishes
SERVING
8. Chill, spoon some whipped cream and serve
Chef
