Lemon jelly with wine

1 serving


Rub the yolks with sugar until white, add zest and lemon juice, pour in the wine. Put the dishes with this mass in another dish in which the water is boiling, and beat, and when thickened, remove from the heat, pour in gelatin soaked in cold water and diluted in 1 tbsp. spoonful of hot tea. Mix until it starts to thicken. Then put in the mold and take it out into the cold.