Preparation time 10 minutes, plus 1 hour to chill,
Cooking time 2 - 3 minutes,
Calories 250 per portion
1 lemon jelly
150 ml (1/4 pint) water
410 g (14.5 oz) can evaporated milk
angelica to decorate
1. Reserve four slices of lemon for decoration. Grate the rind from one lemon and extract the juice from both.
2. Melt the jelly in the water over a gentle heat. Remove the pan from the heat, add the lemon rind and juice. Pour into a small bowl and leave to cool.
3. Whisk the evaporated milk until thick and doubled in volume. Carefully fold in the jelly mixture and pour into a large glass dish. Chill for about an hour or until set.
4. Decorate with the lemon slices and pieces of angelica.
Double or whipping cream can be frozen in its whipped state. Spoon the whipped cream into a plastic container and label with the quantity of unwhipped cream. Defrost and use as required.
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