Dine like a lord! Lemon jellies with strawberry and lemon cream and caramelised lemon rinds

Lady Macdonald, owner of foodie paradise Kinloch Lodge, shares more of her family’s favourite recipes

A refreshing yet indulgent end to a dinner 

A refreshing yet indulgent end to a dinner 

This is a perfect summer pud, with the lemon enhancing the flavour of the strawberries. The caramelised lemon rinds are optional but I do love the contrast in texture they give as a garnish. 

You can either serve these in glasses or cups, or turned out onto plates – but if you’re turning them out make sure you use an extra leaf of gelatine for more structure.

Serves 6

For the lemon jelly

  • 5 leaves of gelatine (or 6 if you’re going to turn the jellies out of moulds)
  • 225g (8oz) granulated sugar
  • Rind of 2 lemons, sliced
  • 300ml (½pt) lemon juice

For the caramelised lemon rinds

  • Rind of 2 lemons, very finely sliced
  • 120g (4oz) granulated sugar

For the strawberry and lemon cream

  • 300ml (½pt) double cream
  • 50g (1¾oz) caster sugar
  • Juice of 1 lemon
  • 450g (1lb) perfect strawberries, hulled and crushed with a fork

To make the jelly, soak the gelatine in cold water for 10 minutes. Pour 600ml (1pt) of water into a saucepan and add the granulated sugar and lemon rind. Heat the water, stirring, until every grain of sugar has dissolved. 

Only when the sugar has dissolved completely should you allow this liquid to boil, and it should boil fast and furiously for 5 minutes. 

Then take the saucepan off the heat and add the lemon juice. Lemons vary so much in the amount of juice they yield so, if squeezing the lemons whose rind you’re using doesn’t give the required 300ml (½pt), top it up with some from a bottle of ready-squeezed lemon juice.  Then add the soaked gelatine, stirring until it dissolves, which will be almost instantly. 

Remove the strips of lemon rind and pour the lemon liquid either into 6 large serving glasses if you don’t intend turning them out, or into 6 small moulds if you do intend turning them out. Cover the jellies with clingfilm and leave them in the fridge to set, ideally overnight.

For the caramelised lemon rinds, line a baking tray with parchment. Put the lemon rinds in a pan of cold water and bring to simmering point. Simmer gently for 15-20 minutes to tenderise them. Drain. 

Heat 300ml (½pt) of cold water with the granulated sugar (if you’re having a sense of déjà vu, don’t worry!) until the sugar dissolves completely. Then boil it fast for 2-3 minutes before adding the tenderised slivers of lemon rind. 

Poach them in this sugar syrup for 5 minutes. Then, with two forks, lift them from their sticky syrup onto the baking tray and leave them to cool. Whip the cream and caster sugar together and add the lemon juice. 

Fold in the crushed strawberries so the whipped cream is streaked with scarlet. If your jellies are in serving glasses, divide the strawberry and lemon cream between them, spooning it on top of the jellies, and scatter a few bits of caramelised lemon rind on top of each. 

Or, to turn out the jellies, pour very hot water into a sink so that it is half full. Dip each mould in this for several seconds, then shake out each jelly onto a plate. Spoon some strawberry and lemon cream beside them and garnish with the caramelised lemon rinds.

Extracted from Lifting The Lid, A Life At Kinloch Lodge, Skye by Claire Macdonald, published by Birlinn (£9.99, birlinn.co.uk). Order a copy at mailbookshop.co.uk, p&p is free for a limited time only.


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