Lemon jellies with sorrel-yoghurt sorbet
These lemon jellies are topped with a four-ingredient sorrel-yoghurt sorbet. Start this recipe a day ahead.
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Cooking tools:
- Ice cream maker
- Blender
- Fine-mesh sieve
- Cheesecloth
- Mixing bowl
- Saucepan
- Whisk
- Slotted spoon
- Spoon
- Muffin tin
- Pitcher
- Refrigerator
- Freezer
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Grater
- Jigger
- Ladle
- Plate
Ingredients
- 4 lemons (160gm each), halved lengthways
- Finely grated zest of 2 lemons, plus extra zest, to serve
- 165 gm (¾ cup) caster sugar
- 2 titanium gelatine leaves (15g), softened in cold water
- Shaved or crushed ice, to serve
- Sorrel-yoghurt sorbet
- 850 gm Greek-style yoghurt
- 330 gm (1½ cups) caster sugar
- 2 cups (firmly packed) sorrel leaves
- 2 tbsp lemon juice
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