Hello, darlings!
Following an unfortunate spell of blustery showers and cool evenings, one finds it hard to believe that we’re slap-bang in the middle of British “summertide”! However, during those occasional sunny moments, I craved to nourish my palate with a slightly piquant, a tad spicy, frightfully refreshing, and rather wobbly sweet treat.
Therefore, to satisfy one’s yearning, I recreated with the aid of my culinary talent, a recipe for plain old Lime Jelly that I stumbled upon in my 1935 edition of The Radiation Cookery Book – I’m pleased to present Miss Windsor’s Cinnamon Lime Jelly.
Darlings, Miss Windsor recommends that her “sub-Lime” dessert must be enjoyed with a handful of summer berries and a drop of single cream! Alternatively, why not take a quick jaunt down memory lane and devour your jelly portion with a huge dollop of vanilla ice cream – of course, served in a paper bowl and eaten with a plastic spoon!
In fact, jelly and ice cream was Grandmother Josie’s most favourite dessert of all time, even in her maturer years she favoured this more than anything. Actually, I do recall that she was rather partial to Chivers Jelly, blackcurrant was her preferred flavour.
Miss Windsor x
PHOTOGRAPHY BY MISS WINDSOR
Miss Windsor’s Cinnamon Lime Jelly!
Ingredients
- Juice of 2 Limes
- Rind of 3 Limes
- 170 g (1 cup) granulated sugar
- 50 g (about 1/2 cup) Dr Oetker Gelatine – or any brand of your choice!
- 1 Litre (4 & 3/4 cups) of Water
- Small stick of cinnamon
- Additional 150ml (3/4 cups) lime juice
- Drop of green food colouring
Instructions
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First off, please ‘lather up’ your ‘mitts’ with a drop of soap, then rinse thoroughly!
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Being careful not to grate off a finger or two, remove the rind with your zest grater or another implement of choice!
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Using your lemon Squeezer, squeeze the juice from 2 limes
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Measure the amount of gelatine required
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Reach for your mixing bowl and soak the gelatine in the juice
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Measure the sugar, transfer to your saucepan, then add the water and rind. Simmer gently for 20 minutes – without the lid on
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To the saucepan stir in the gelatine and ‘additional’ lime juice. Please don’t follow Miss Windsor’s ‘example’ and neglect to add this vital ingredient, otherwise it will turn out rather bland!
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Add a drop of green food colouring and leave to completely cool (about 30 to 45 mins)
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Into your mixing bowl, strain the mixture through a muslin cloth. Or just like Miss Windsor, use a pillow case!
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Dampen your mould or vessels with water, then pour in the liquid – Why not festoon your creation with a strawberry or two!
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With a steady hand, place in the fridge to set
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When ready to serve, and for a few moments only, dip the jelly mould in hot water then turn out onto a decorative plate of your choice – or eat straight from an individual dish
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Enjoy this punchy, yet palate quenching dessert with a drizzle of single cream and a handful of berries!