Pastel Gelée Jewels in Lemon Shells
Looking for a visually stunning, refreshing, and vegetarian dessert? These Pastel Gelée Jewels in Lemon Shells are quick to prepare, fun to assemble, and perfect for spring, Easter, brunch, or any seasonal gathering. Perfect for kids to help!
Preparation Time: PT25M (plus chilling time ~1 hour)
Servings: 6 lemon halves
Ingredients
- 3 organic lemons (halved, juiced, shells reserved)
- 3 different fruit juices (raspberry, mango, blueberry)
- 3 x 1 tsp agar-agar or gelatin
- 3 x 1 tsp honey or maple syrup
- Sweet spices for topping (cinnamon, cardamom, vanilla powder, dried rose petals)
Instructions
- Prepare lemon shells: halve the lemons, juice them, and carefully scoop out the insides, leaving just the shell.
- Heat fruit juices separately and stir in agar-agar or gelatin until fully dissolved.
- Add honey or maple syrup to taste.
- Spoon the different colored gelées into the lemon shells.
- Refrigerate for at least 1 hour until the gelée sets.
- Garnish with sweet spices like cinnamon, cardamom, vanilla powder, or dried rose petals before serving.
Tips & Variations
- Try different fruit combinations like pear, strawberry, pineapple, or peach.
- Add spice twists: cinnamon, cardamom, nutmeg, or vanilla powder.
- Use dried rose petals, edible flowers, or fresh mint for garnish.
- Layer different fruit purées for a colorful effect.
- Perfect for mini dessert plates at brunch or Easter.
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