Lemon Honey Jelly

1. Wash the lemons, cut off the zest (without the white subcortical layer) and chop finely.

2. Pour 0.5 cups of cold boiled water over the gelatin and leave to swell for 30-40 minutes.

3. Pour the remaining water into a saucepan, add the zest and cook for 15 minutes.

4. Strain the broth.

5. Dissolve the gelatin in a water bath.

6. Squeeze the juice from the lemon pulp and strain it.

7. Pour the juice and gelatin into the zest broth, warm the mixture slightly.

8. Cool the mixture to a temperature of 40 degrees and add honey.

9. Mix everything thoroughly until the honey is completely dissolved and cool to room temperature.

10. Grease the jelly molds with olive oil.

11. Pour the jellied mixture into the molds and put them in the refrigerator to harden.

12. Carefully separate the hardened jelly from the sides of the mold and place it on the rosettes. Serve in portions.

13. The lemon-honey jelly is ready! Enjoy!