Miss Windsor’s Cinnamon Lime Jelly!

Miss Windsor's Cinnamon Lime Jelly!

Hello, darlings!

Following an unfortunate spell of blustery showers and cool evenings, One finds it hard to believe that we’re slap-bang in the middle of British ‘summertide’! However, during those occasional sunny moments, I wish to nourish my palate with a slightly piquant, yet sweet dessert!

Ingredients for Miss Windsor's Cinnamon Lime Jelly!

In fact, as a self-confessed caring and sharing type of lady, I wish to indulge you with my delectable 'spin' on a refreshing recipe for Cinnamon Lime Jelly - taken from my 1935 edition – The Radiation Cookery Book.  

You see, I've re-created this recipe many times, however, I've always wondered why it hasn’t tasted as ‘tangy’ as One would expect? Well, last Sunday whilst a tad intoxicated from a few sips of Belletti Spumante Rose – Darlings, for those who lack sophistication, One is referring to ‘sparkling rose’! - Miss Windsor realised she had committed a culinary mishap or two!

Miss Windsor's Cinnamon Lime Jelly!

Indeed, I was terribly grateful for the ‘medicinal’ effect of the alcohol which allowed me to focus, therefore, I discovered that during past attempts of re-creating this recipe, I'd obviously neglected to add extra lime juice – Naughty, naughty! 

Darlings, following such revelation I successfully produced a ‘sub-Lime’, yet zesty dessert to be enjoyed with a handful of summer berries and a drop of single cream!

PHOTOGRAPHY BY MISS WINDSOR 

Miss Windsor’s Cinnamon Lime Jelly!

Preparation time: 40 mins (not including cooling time)
Serves 6-8 delightful guests!

Ingredients

• juice of 2 Limes
• rind of 3 Limes
• 170g (1 cup) granulated sugar
• 50g (about 1/2 cup) Dr Oetker Gelatine - or any brand of your choice!
• 1 Litre (4 & 3/4 cups) of Water
• small stick of cinnamon
• additional 150ml (3/4 cups) lime juice
• drop of green food colouring
  
  

Equipage

• piece of muslin cloth or pillow case!
• large jelly mould or selection of 6/8 small vessels

Method

1. First off, please ‘lather up’ your ‘mitts’ with a drop of soap, then rinse thoroughly!
2. Being careful not to grate off a finger or two, remove the rind with your zest grater or another implement of choice!
3. Using your lemon Squeezer, squeeze the juice from 2 limes.
4. Measure the amount of gelatine required.
5. Reach for your mixing bowl and soak the gelatine in the juice.
6. Measure the sugar, transfer to your saucepan, then add the water and rind. Simmer gently for 20 minutes – without the lid on.
7. To the saucepan stir in the gelatine and ‘additional’ lime juice. Please don’t follow Miss Windsor’s ‘example’ and neglect to add this vital ingredient, otherwise it will turn out rather bland!
8. Add a drop of green food colouring and leave to completely cool (about 30 to 45 mins).
9. Into your mixing bowl, strain the mixture through a muslin cloth. Or just like Miss Windsor, use a pillow case! 
10. Dampen your mould or vessels with water, then pour in the liquid – Why not festoon your creation with a strawberry or two!
11. With a steady hand, place in the fridge to set.
12. When ready to serve, and for a few moments only, dip the jelly mould in hot water then turn out onto a decorative plate of your choice - or eat straight from an individual dish. 
13. Enjoy this punchy, yet palate quenching dessert with a drizzle of single cream and a handful of berries!