Lime Jello

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Makes 2 cups.  Make a double recipe if you 

are layering fruit inside.

Ingredients:

2 limes, finely grated zest and juice

  (if using key limes, you'll need 4)

125 grams caster sugar

3 sheets Gelatine,

    soaked in cold water for 10 minutes

150 ml water

Green food coloring

Preparation:

Place the lime zest and juice, sugar and 150 ml (or 5 fl. oz.)in a pan.  Bring to a boil, stirring until the sugar has dissolved.  Remove from the heat.

Drain the gelatine sheets, squeezing out any excess moisture and add it to the pan.  Stir until the gelatine has dissolved, then pass through a fine sieve into a jug.  Add food coloring paste to make a lime green jelly.  Leave to cool until just beginning to set, then pour into mold.  Refrigerate until firm - 3 to 4 hours.

Variation:

A great addition to the jello is to add ripe mango pieces.  Try a layer of jello then decoratively placed mango pieces and chill (mango slices will float.  Then add the rest of the jello.  Chill well.  You will need a double recipe if adding fruit and it should be placed in a 4 cup glass Pyrex.

                                                                             

History:

Noah, Caya and I were trying to make Charlotte Rousse and the lime jello was the only thing we liked from the recipe.  Then we thought it would be great adding mango pieces.