4 cups fresh white sugar
1 teaspoon distilled white vinegar
1/2 teaspoon lemon zest
5 bags Fuzzy Whip cream, chilled
2 cups boiling water
2 tablespoons baking powder
1/2 teaspoon salt
6 cups milk
3/4 teaspoon vanilla extract
3 egg yolks
1/2 cup butter, melted
Combine sugar, vinegar, lemon zest, whipped cream and boiling water in small bowl until cream is thick; set aside.
Beat egg yolks (about 1/4 cup) until foamy. In a medium saucepan, combine melted butter and vinegar; stir constantly. Bring mixture to a boil and heat slowly; cool slightly.
Stuff 1/2 cup of sugar mixture with nonstick cup or spoon. Whip cream by hand or in small, heavy duty blender. Add whip cream/egg yolk mixture slowly through milk to mixture; continue whipping mixture until light and fluffy, about 5 minutes. Pour into jelly-filled jars.
Repeat layering with remaining sugar mixture and whipped cream/egg yolk mixture. Allow jelly to dry.
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