two. 127 g (4 1/2 oz) packets lemon jelly tablets
90 ml (6 tbsp) lemon juice
300 g (10 oz) natural yogurt
3 individual trifle sponge cakes (sponge fingers)
90 ml (6 tbsp) lemon juice
300 g (10 oz) natural yogurt
3 individual trifle sponge cakes (sponge fingers)
accompaniments
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method
1. Break up the jelly tablets and place in a large heatproof measuring jug. Make up to 600 ml (1 pint) with boiling water and stir until dissolved.
2. Add the strained lemon juice and make up to 900 ml (1 1/2 pints) with ice cubes. Stir until the cubes dissolve.
3. Pour half the jelly into a large mixing bowl and refrigerate until it is on the point of setting. Leave the other half out of the refrigerator.
4. Whisk the setting jelly vigorously. Stir the yogurt until smooth and then whisk into the jelly.
5. Pour into six stemmed glasses and refrigerate until set.
6. Cut the trifle sponges into small cubes and scatter over the set lemon mixture. Spoon over the remaining liquid jelly, cover with cling film and refrigerate to set.
2. Add the strained lemon juice and make up to 900 ml (1 1/2 pints) with ice cubes. Stir until the cubes dissolve.
3. Pour half the jelly into a large mixing bowl and refrigerate until it is on the point of setting. Leave the other half out of the refrigerator.
4. Whisk the setting jelly vigorously. Stir the yogurt until smooth and then whisk into the jelly.
5. Pour into six stemmed glasses and refrigerate until set.
6. Cut the trifle sponges into small cubes and scatter over the set lemon mixture. Spoon over the remaining liquid jelly, cover with cling film and refrigerate to set.
serving amount
serves 6
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