A childhood favourite milk Jelly, becomes a grown-up dessert served in elegant glasses. It would also look impressive made in an old-fashioned jelly mould and turned out.
1 packet of lemon jelly
150 ml (1/4 pint) boiling water
grated rind and juice of 1 large lemon
410 g can Evaporated Milk, chilled
150 ml (1/4 pint) boiling water
grated rind and juice of 1 large lemon
410 g can Evaporated Milk, chilled
To Decorate
orange or lemon slices and grated orange or lemon rind
method
1. Dissolve the jelly in the boiling water and stir in the lemon rind and juice. Leave to cool slightly.
2. Meanwhile, whisk the Milk ideally with an electric hand whisk until doubled in volume, then gradually whisk in the cooled jelly.
3. Transfer to a jug and pour into 4 tall glasses. Chill until set.
4. To serve, decorate with the orange and lemon rind.
NOTE: For a special occasion whisk in a 200 g (7 oz) carton of creme fraiche when adding the cooled jelly.
VARIATIONS: This recipe can be adapted to use a variety of flavours. Simply substitute the packet of lemon jelly with your favourite fruit jelly, omit the lemon rind and decorate with your chosen fruit.
2. Meanwhile, whisk the Milk ideally with an electric hand whisk until doubled in volume, then gradually whisk in the cooled jelly.
3. Transfer to a jug and pour into 4 tall glasses. Chill until set.
4. To serve, decorate with the orange and lemon rind.
NOTE: For a special occasion whisk in a 200 g (7 oz) carton of creme fraiche when adding the cooled jelly.
VARIATIONS: This recipe can be adapted to use a variety of flavours. Simply substitute the packet of lemon jelly with your favourite fruit jelly, omit the lemon rind and decorate with your chosen fruit.
serving amount
serves 4
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