Lemon jelly

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Method

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1. Rub the sugar with the lemon and orange zest.
2. In a saucepan, mix with the lemon and orange juice, the water, the white wine, and the gelatine.
3. Heat over the stove, stirring constantly, until the gelatine is completely dissolved, then set aside.
4. Once only lukewarm, add the whisked egg whites and mix well.
5. Set at the edge of the stove, and let it stand without stirring until the egg white coagulates, binding the cloudiness, and the liquid clears.
6. Strain carefully through a tightly woven cloth or several layers of muslin.
7. Pour into a mould, adding orange slices if you like.
8. Chill for at least 3.5 hours, until the jelly is set.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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