Lemon jelly

Dissolve the crystals completely in the amount of boiling water stated on the packet, then stir in the specified cold water. Pour into a mould or serving glasses and chill until firm, usually for at least 4 hours.

Fresh pineapple contains an enzyme that stops gelatin setting. Cook the pineapple first, or use tinned pineapple, which has been heat-treated; let it cool before adding it.

Keep it covered and refrigerated, and eat it within 3–4 days. Don’t leave it at room temperature for more than 2 hours, especially once it has been served.

Serve it with pouring cream, custard or vanilla ice cream, or layer it with sponge and fruit in a trifle. Raspberries and sliced strawberries work particularly well with its sharp citrus flavour.

For a similar set dessert without gelatine, use a lemon-flavoured jelly made with agar; follow its directions, as it sets differently. Lemon curd is a good alternative in a trifle, but it is a spread rather than a wobbly jelly.

Yes. Bloom gelatine in cold water, then dissolve it in warm lemon juice and sugar syrup; avoid boiling the mixture, which can weaken the set. Too much lemon juice can also make the jelly soft, so use a tested recipe for the proportions.