Dessert with lemon jelly and milk foam

Dessert with lemon jelly and milk foam
Difficulty level
Number of servings
Preparation time
1,5 h


  • 2 egg whites
  • 125 g fine sugar
  • 1/2 teaspoon of potato flour
  • pink/red gel dye
  • 2 packages of Gellwe lemon jelly with milky foam Milk foam jelly
In addition
  • 100 g white chocolate
  • 30 g freeze-dried raspberries
  • mint



Heat up the oven to 100° C (210° F) (without thermaflow). Prepare a baking tray and cover it with baking paper. Pour the whites into the bowl of the mixer and whisk to form a foam – not necessarily perfectly stiff. Gradually add sugar (1 tablespoon at a time), stirring thoroughly and for a long time after each addition. Do not reduce the amount of sugar, because meringues may not grow correctly. At the end, the foam should be very stiff, dense and shiny. Whip for another 3 minutes to stabilise the foam. It is not possible to overwhip the foam, so you can do it for a long time. Finally, add the potato flour.
Prepare a pastry bag, turn it over and put a glass underneath to stiffen it. Use a brush to paint 3-4 lines with any colour you like along the bag. Turn the bag back so that the colour is on the inside of the bag. Put the meringue into the pastry bag. Cut off 2 cm from the tip of the bag and squeeze out the meringues. Cut off 2 cm from the tip of the bag and squeeze out the meringues. Dry in the oven for approx. 2 hours. The meringues are ready when you can easily take them off the paper.


Dissolve the jellies in 650 ml of hot water. Immediately pour into 4 glasses and leave to stand for about 30 minutes at room temperature. Then put in the fridge and wait until completely concentrated. Decorate the finished jellies with meringues, mint and tempered chocolate.

Chocolate tempering:

For this you will need a digital confectionery thermometer. Melt 70 g of chocolate using a water bath or microwave. The temperature of the chocolate should be 43-45° C (109-113° F). If the chocolate is overheated and over 45 degrees, cool it down to the correct temperature. Add the remaining 30g of chocolate (finely chopped!) to the melted chocolate and stir until the added chocolate dissolves completely. Then heat it to 32° C (90° F). WARNING! Do not exceed the temperature of 32° C (90° F)! Pour the chocolate on the baking paper, spread it over the foil with a confectionery knife and sprinkle the top with freeze-dried raspberries. Wait 1-2 minutes until the chocolate cools down. Use a dough wheel to cut the chocolate into pieces. Them cooled completely, remove the chocolate from the baking paper and decorate the jellies.