Re­visit clas­sic desserts of yes­ter­year, livened up with a fes­tive mod­ern twist.

Food & Drink - - TABLE OF CONTENTS - By Vic­to­ria Walsh

From co­conut cream pie to fruit­cake, clas­sic desserts of yes­ter­year take on a mod­ern twist, fan­cied up for the hol­i­days.


Flo­ral and cit­rus flavours are front and cen­tre in this retro-style jelly mould dessert. Ge­latin can be tricky, but the assem­bly is su­per easy. Just be sure to mea­sure ev­ery­thing out in ad­vance and you can put this dessert to­gether in a snap.


6 to 8 lemons

5 cups (1.25 L) wa­ter, di­vided

1 cup (250 mL) gran­u­lated su­gar

2 cups (500 mL) St-Ger­main el­der­flower liqueur 6 pouches un­flavoured ge­latin

1 Lightly spray or brush oil on a Bundt pan large enough to hold 10 cups (2.5 L). Dab away any pool­ing oil with pa­per towel.

2 Pull long strips of rind from 2 lemons, avoid­ing the pith. Slice cross­wise or length­wise into thin strips. Place in a small saucepan. 3 Squeeze juice from lemons, strain­ing into a mea­sur­ing cup un­til you have 1 cup (250 mL). Set aside.

4 Add 1 cup (250 mL) wa­ter and su­gar to pan with zest. Stir. Bring to a sim­mer over medium heat. Sim­mer gen­tly, stir­ring oc­ca­sion­ally, for 5 min­utes.

5 Mean­while, pour liqueur into a very large bowl. Sprin­kle ge­latin over­top. Let stand and bloom for 2 to 3 min­utes while su­gar-lemonzest mix­ture is sim­mer­ing.

6 When su­gar-le­mon-zest mix­ture has sim­mered for 5 min­utes, strain hot liq­uid over ge­latin-el­der­flower mix­ture. Whisk to evenly mix and dis­solve ge­latin. Whisk in re­main­ing 4 cups (1 L) wa­ter and mea­sured 1 cup (250 mL) le­mon juice. 7 Re­frig­er­ate overnight un­til firm.

8 Just be­fore serv­ing, place serv­ing plate over mould. Care­fully in­vert. Wait for jelly to “plop.” If needed, flip back and loosen with a knife a lit­tle, then re­peat un­mould­ing process. Serve im­me­di­ately. Makes 12 to 16 serv­ings


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