Lemon jelly whip

Lemon jelly whip

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
250ml evaporated milk
1 packet lemon jelly crystals
250ml water, hot
60ml lemon juice
2 tablespoons flaked almonds, toasted

Method

  1. Chill evaporated milk in the freezer for 2–3 hours. Dissolve jelly crystals in hot water and allow to cool but not set. Whip evaporated milk until soft peaks form, then beat in lemon juice followed by jelly.
  2. Spoon milk mixture into 6 serving glasses and chill until set. Top with toasted flaked almonds.
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