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Bird's Nest

  • 1/2 box of gelatin
  • 1/2 pint cold water
  • Boiling water
  • 1 lb sugar, sifted
  • Juice of 3 lemons
  • Rind of 1 lemon, grated
  • 4 ounces wine
  • Rind of 3 lemons, cut very thin
  • 4 ounces sugar, sifted
  • 1 quart milk
  • 4 heaping Tbsp cornstarch
  • 2 tsp vanilla extract
This is a pretty dessert and must be prepared the day before it is needed.

Soak the gelatin in cold water for approximately an hour, then pour a pint of boiling water on it. Add 1 lb of sifted sugar, juice of 2 lemons and the grated rind of 1. Stir all together until the sugar is dissolved, then strain through a thin cloth. Add the wine. Pour the mixture into a glass dish.

Cut the rind from 3 lemons very thin with a sharp knife. Divide it into narrow strips and as long as you can get them. Cover them in a saucepan with cold water and simmer until tender. Strain off the water. Add 4 ounces of sifted sugar, juice of 1 lemon and 1/2 cup of boiling water. Simmer for about 20 minutes until the rind is clear. Take out the lemon peel and drain on a sieve.

For the eggs, boil the milk and sweeten to taste. While boiling, stir in the cornstarch mixed in a little chilled milk or water. Boil for 4 minutes, stirring all the time. Flavor with vanilla extract.

Empty as many eggs of their contents through a small hole at one end as you have guests at the table. Wash them out with cold water and fill them through the little hole with the blanc-mange. Stand them to cool in the fridge until you need them.

The next morning, lay the lemon peel around the top of the jelly in the shape of a nest. Break the shells from the blanc-mange and arrange them in it. Serve.
Submitted by Tess M Apr 18, 2010 15 min 30 min 45 min
Recipe Rascal