- 4 cups water
- 3 oz starch
- 3 ½ oz sugar cubes
- 7 oz sugar
- 3 lemons
- ¼ oz gelatin
Wash the lemons and dry well.
Rub the sugar cubes on the skins of the lemons until the sugar has absorbed the oil from the skins.
Place water, the remaining sugar and the starch in a saucepan and bring to a boil over medium heat, while stirring.
As soon as the mixture begins to firm up, add the sugar cubes and continue stirring until a dense cream as formed.
In the meantime, soften the sheets of gelatin in cold water for 10 minutes. Then wring out the gelatin and add it to the mixture, just after taking it off the heat.
Continue to stir the cream, then select a mold, either one large one or several individual molds. Rinse the molds with water then fill with the pudding.
Place the pudding in the fridge for at least 8 hours. When serving, cover a plate with many lemon leaves in the shape of a crown and turn the lemon pudding out on top.
Puddings and fruit gelatins were the first desserts made with sugar to spread across Sicily, thanks to Arab influence on the island, and then the rest of Europe.
Although the ancient Greeks and Romans already had sugar, it was imported from Eastern countries in very small quantities and used exclusively as medicine due to its high price. The price of sugar was so high, at times comparable to that of silver, due to the fact that sugar cane only grew in tropical areas.
Sugar, like other expensive spices, was considered a symbol of power and wealth.
The price of sugar didn’t go down until the 16th century when sugar cane was planted in Brazil and the Antilles islands, making it possible to use sugar as a sweetener for food.
However, the real change occurred during Napoleon’s reign. The wise general decided to give incentives to Europeans for growing sugar beet, allowing for him to stop doing business with enemy countries and causing sugar to become an ingredient available to all.
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