Lemon jelly with figs

Preparation:

1. Soak gelatine sheets in cold water for approx. 10 minutes (alternative: prepare powdered gelatine according to package instructions). Wash the untreated lemon with hot water, then trim off wafer-thin pieces of peel. Set aside for garnish. Avoid removing the white flesh under the peel because this has a bitter taste.
2. Press the lemons and strain the juice through a fine sieve. Add wine and water to a total amount of 0.5 litres. Pour into a pot and mix in sugar. Heat mixture, stirring constantly. Remove from stove. Drain gelatine, pressing lightly, and dissolve in the liquid.
3. Pour lemon syrup into 4 glass cups, chill in refrigerator until set.
4. Wash and quarter the figs. Sprinkle with vanilla sugar and drizzle with port wine. Cover and let stand in refrigerator to infuse. Before serving, arrange figs on top of jelly. Finely slice the lemon peel and sprinkle across top.

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