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June 09, 2010

Layered Lemon Jelly

Layered Lemon Jelly
Layered Lemon Jelly

1 packet lemon jelly
250ml boiling water
250ml cold water
2 eggs


Break up the jelly into pieces and put them in the bowl. Add boiling water in it. Stir until all jelly dissolved into the water. Now add cold water to the jelly and stir. Chill the bowl of jelly in the fridge for 1 ¼ hours. Take egg whites in the bowl and whisk until stiff. Take the jelly out of the fridge and add it to the bowl of egg whites. Mix together with a tablespoon and pour the mixture into the serving dish. Return the jelly to the fridge for 2 hours. Garnish and serve.