Tuna Tartar Over Asian Pear Slices With a Wasabi Sauce
August 30, 2017
Chicken Soup With Egg-Lemon Sauce
August 30, 2017
Warm the lemon juice of 4-5 lemons (¾ cup), with 1½ cups water, and ¾ cup of sugar, bring to boil. Stir until the sugar is completely dissolved.

Pour ½ cup of strained orange juice into a small saucepan and sprinkle 3 tsp of gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.

Whisk the juice into the gelatin mixture. Pour the liquid into six small cups, ice cube tray or a 1-quart dish. Refrigerate for 2 hours, or until softly set.