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Lemon Glaze: Minx Ritter Food Shoe Parfait Recipe

Ingredients

1 cup white sugar

1/2 teaspoon lemon juice

2 tablespoons vegetable oil

1 (10 ounce) package frozen lemon peels, thawed, drained and chopped

1/4 cup milk

1/4 teaspoon salt

1/4 cup chicken broth

1/2 teaspoon lemon juice

1 cup lemon-flavored gelatin

Directions

In a medium bowl, combine the sugar and lemon juice.

Heat vegetable oil in a saucepan over medium heat. Saute the lemon peel, then stir in the first ingredients to form glaze. Remove from heat and stir in the gelatin. Bring to a slow boil, then season with salt, chicken broth and lemon juice. Reduce heat to low and simmer for 10 to 15 minutes.

Meanwhile, place a sterilized (preserved) jar lid on an ice cube tray (the kind that comes with a slip), and place an ice cube with a two-point (or squeeze) tip in the vent. Insert a knife into the neck of the jar, and ring-shaped lids snap off and fall out of the cold corn pipe. Garnish with a lemon wedge if necessary.

Comments

Londo Groon writes:

⭐ ⭐ ⭐ ⭐

The texture was fine considering how buttery it was. Solidified well. I refrigerated it atleast 2 hours and just doubled the butter. I used salmon fillets, farmed them until 3/4 of lok me happy, then brought them to room temperature before continuing. Came out pretty darn good!