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.
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 Apr 18, 2010
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