Lemon Jelly and Pistachio Crumbles is truly a treat that suits the summer heat well. Very easy to make, it will require a bit of time for the process, but believe me, it will be worth it. The suggested sugar amount reflects my taste, so make sure to taste it before finishing the preparation to see if it’s right for you. With few ingredients, simple, and egg-free, fat-free preparation, it is suitable for everyone. Excellent as a digestive after a meal, it is also delicious as a snack. Any moment is the right time to enjoy this delight.
Speaking of jelly, you can have a field day preparing it with any fresh fruit you like… this is the ideal season for experimenting.
For the lemon zest, I used the Westmark Lemon Zester
If you like fresh and light spoon desserts, here are some links to check out:
- Rest time: 3 Hours
- Preparation time: 12 Hours 15 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 lemons juice and zest
- 2 cups water
- 1/2 cup sugar
- 3 tbsps cornstarch
- 1/4 cup pistachio crumbles
Tools
- 6 Molds
- 1 Bowl
- 1 Plastic wrap
- 1 Saucepan
- 1 Whisk
- 1 Spatula
How to Prepare Lemon Jelly and Pistachio Crumbles
To prepare Lemon Jelly and Pistachio Crumbles, start at least 12 hours in advance, as the lemon zest needs to marinate.
Wash the untreated lemons well to remove any impurities and dry them.
Using a lemon zester or a knife, remove the lemon zest carefully, avoiding the white part which is bitter.
Place it directly into the bowl with the required amount of water for the recipe.
Cover it with plastic wrap and let it rest in the fridge for at least 12 hours.
Once well marinated, squeeze the lemons into the same bowl and strain everything directly into the saucepan.
Now place the pistachio crumbles evenly into the molds and set aside.
Add sugar and cornstarch to the saucepan with water and lemon, stir until everything is dissolved.
Ensure there are no lumps, as they can be unpleasant to feel between your teeth.
Cook on low heat to allow gentle cooking without burning, and let it cook for about 5 minutes or until the liquid thickens.
Turn off the heat and pour the mixture into the molds immediately, level it with the spatula, and let it cool.
Once cooled, cover with plastic wrap and refrigerate for at least 3-4 hours.
Serve your Lemon Jelly and Pistachio Crumbles by inverting them onto a dessert plate and decorating with lemon zest.
Tips and Variations
Lemon Jelly and Pistachio Crumbles keep well for several days in the fridge, so you can prepare it well in advance if needed.
If you don’t like pistachios, feel free to use any other nuts you prefer. To crush them, place them between two sheets of paper or in a food bag and crush with the bottom of a bottle or glass.
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