Now I wasnt sure where to post this but guess 'desserts' kinda falls into the category...
I recently made the lemon cheesecake recipe from Margurite Patten, however after making I fancied topping it with something...what resulted was a lovely zangy topping which complimented the cheesecake perfectly:
4 tbsp caster sugar
1 sheet gelatine leaf
1) Firstly, zest both of the lemons into cm strips and reserve, then halve both lemons and juice, place the juice in a small saucepan with the sugar
2) Place the gelatine in a bowl with a little water and leave for 4-5 mins, then drain well
3) Heat the lemon juice, zest and sugar together and boil for about 2 minutes, allow to cool then stir in the drained gelatine, stir well until melted, cool a little longer then pour over the cheesecake, refrigerate and allow to set (about two hours)