Serves: 6
Total Calories: 337
1 In a medium saucepan, stir together the gelatin and sugar. Add the water and lemon zest. Cook over medium heat, stirring constantly, until the gelatin is completely dissolved, about 3 minutes. (Do not allow the mixture to boil.)
2 Remove from the heat and stir in the lemon juice. Pour the mixture through a fine-mesh strainer into 5-cup mold or bowl. Cover and chill until set, 4 hours up to overnight.
3 When ready to serve, fill a bowl with warm water and dip the mold into the water for 30 seconds. Run a small knife around the sides. Lay a plate over the mold, and holding them together, invert them both so that the gelatin transfers to the plate. Garnish with lemon slices and mint sprigs.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Gelatin recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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