Lemon Jelly with Frosted Grapes

• 5 lemons, scrubbed,zested and juiced
• 275 g caster sugar
• 2 (11 2/3 g) packetspowdered gelatin
• 4 bunches green seedless grapes
• 1 egg white
• 25 g caster sugar

1. You will need 4x150ml jelly moulds.
2. Warm the sugar, 600ml water, lemon juice and zest gently in a saucepan until the sugar dissolves.
3. Keep heating for a further 2-3 minutes.
4. Take off the heat and sprinkle the gelatine over.
5. Leave for 2-3 ninutes until it becomes spongy.
6. Return the pan to a very low heat and warm for 2-3 minutes until the gelatine melts.
7. Don't let it boil.
8. Strain the mixture through a nylon seive, then through muslin (for a very clear jelly).
9. Let the jelly cool, stirring occasionally, then pour into the jelly moulds.
10. Leave to set in the fridge for 6-8 hours or overnight.
11. Un-mould the jellies by dipping the base of the mould in warm water for 10 seconds.
12. Turn out, and decorate each plate with a bunch of frosted grapes.
13. FROSTING THE GRAPES: Put the sugar on a plate, and the egg white in a bowl.
14. Dunk the grapes into the egg white, then dredge them in the sugar and set aside to dry.

lemons, caster sugar, packetspowdered gelatin, grapes, egg, caster sugar

Taken from www.food.com/recipe/lemon-jelly-with-frosted-grapes-42586 (may not work)