Injik Elmassiyessi

Ingredients

• 3 whole (3–4) calf's feet (Ask your butcher to split or crack them to help release the natural gelatin.)
• 6 pints (6–7 pints, approximately 3.4–4 litres) water (Use cold water to start the calf's feet.)
• 1.25 pounds (approximately 565 g) powdered sugar (Also known as icing sugar or confectioners' sugar. Sift before use to avoid lumps.)
• 1.75 pints (approximately 1 litre) water (This is the second addition of water, used with the sugar and clarifying ingredients.)
• 3 lemons, juiced (3–4 lemons) lemon juice (Freshly squeezed. Use a strainer to remove pips.)
• 1 lemon, rind only lemon rind (Use a vegetable peeler to remove the rind in strips, taking care to leave all the white pith behind — the pith makes the jelly bitter.)
• 5 egg whites (from 5–6 eggs) egg whites (Lightly whisk until just frothy before adding. Save the shells — they are also used.)
• 5 shells (from 5–6 eggs) egg shells (Rinse the shells and crush them roughly. Along with the egg whites, they help clarify the jelly.)
• 1 few drops essence of rose or orange-flower water (Add to taste — a little goes a long way. Rose water and orange-flower water are available in most supermarkets or specialty food stores.)
• 1 small handful white grapes (Seedless varieties work best. Halve them if large.)
• 1 small handful black grapes (Seedless varieties work best. Halve them if large.)
• 1 small handful strawberries (Hull and halve or quarter if large.)
• 1 small handful cherries (Pit the cherries before placing in the mould.)

Instructions

1. 1Thoroughly wash 3–4 calf's feet under cold running water, scrubbing away any dirt or debris. Place them in a large, deep saucepan or stockpot. Pour over 6–7 pints (approximately 3.4–4 litres) of cold water — the feet should be fully submerged. Place the pot on the stove over high heat.
2. 2Bring the pot to a rolling boil over high heat. As it heats up, a grey-brown foam (impurities) will rise to the surface — use a large spoon or ladle to skim this off and discard it. Once skimmed, reduce the heat to the lowest setting so the liquid barely simmers (you should see only gentle, occasional bubbles). Simmer uncovered for 3–4 hours, or until the flesh falls away from the bones easily when prodded with a fork. Top up with a little water if the level drops significantly below the bones.
3. 3Remove the pot from the heat. Line a large sieve or colander with a clean piece of muslin cloth (cheesecloth) or a very fine-mesh cloth and set it over a large bowl or basin. Carefully ladle or pour the hot liquid through the cloth, discarding the solids (bones and meat). Allow the strained liquid to cool to room temperature, then cover the bowl and refrigerate for at least 4 hours, or overnight, until it has set into a firm, solid jelly.
4. 4Once the jelly has set firm in the refrigerator, remove the bowl. You will see a layer of pale, solidified fat on top. Use a large spoon to carefully lift and scrape away all the fat, discarding it. The jelly beneath should look pale and slightly cloudy at this stage — that is normal. Set aside.
5. 5In a large, clean saucepan, combine: 1¼ pounds (approximately 565 g) of powdered sugar, 1¾ pints (approximately 1 litre) of water, the juice of 3–4 lemons (strained through a sieve to remove pips), and the pared rind of 1 lemon (remove in strips with a vegetable peeler, taking care to leave all the white pith on the lemon — pith causes bitterness). Lightly whisk 5–6 egg whites in a small bowl until just frothy, then add them to the saucepan along with 5–6 crushed egg shells. Stir everything together with a wooden spoon until the sugar has completely dissolved. Do not place on heat yet.
6. 6Break or cut the defatted jelly into rough chunks and add it to the saucepan with the sugar and egg mixture. Place the saucepan over medium heat. Stir continuously with the wooden spoon as the jelly melts and the mixture heats up. Keep stirring until the mixture comes to a full, rolling boil. As it heats, the egg whites will cook and begin to trap impurities, turning the liquid cloudy — this is exactly what you want. Once it reaches a boil, do not stir any further.
7. 7Remove the saucepan from the heat. Set up a jelly bag (or a sieve lined with several layers of clean muslin or cheesecloth) suspended over a large, clean bowl or jug. Carefully ladle the hot liquid into the jelly bag. Allow it to drip through undisturbed — do not press or squeeze the bag, as this will make the jelly cloudy. Be patient; this may take 20–30 minutes. The liquid that drips through should be beautifully clear and golden. If it is still cloudy, you can pass it through again. Discard the solids left in the bag.
8. 8Once the jelly liquid has dripped through clearly, add a few drops of rose essence or orange-flower water to the clear liquid and stir gently to combine. Start with just 2–3 drops and taste — the flavour should be delicate and fragrant, not overpowering. Set aside briefly while you prepare the mould.
9. 9Choose a decorative jelly mould or a deep bowl. Rinse it with cold water (this helps the jelly turn out cleanly later). Arrange a selection of white grapes, black grapes, hulled strawberries, and pitted cherries decoratively in the bottom of the mould. Carefully pour the warm, clear jelly liquid over the fruit. The fruit will float or settle depending on the density of the jelly — this is natural and creates a beautiful effect. If you wish to suspend the fruit throughout the jelly, you can allow the jelly to partially set in the refrigerator, arrange fruit, pour more jelly, and repeat in layers.
10. 10Place the filled mould in the refrigerator (or, as the original recipe instructs, on a bed of ice) and leave undisturbed for at least 4 hours, or until the jelly is completely firm and set when gently pressed with a fingertip.
11. 11To unmould the jelly, fill a large bowl or the sink with hot (not boiling) water. Dip the outside of the mould into the hot water for 5–10 seconds — this loosens the jelly from the sides without melting it. Place a serving plate face-down on top of the mould, then hold both firmly together and flip them over in one confident motion. Give the mould a gentle shake and lift it away. The jelly should slide out cleanly onto the plate, glistening with the fruit set inside it. Serve immediately, or return to the refrigerator until ready to serve.