Quick Lemon Mousse

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.

Ingredients

  • 2 lemons
  • 1 lemon jelly
  • 150 ml  water
  • 1 (410 g /14.5 oz) can evaporated milk
  • angelica to decorate

Cooking Process

  1. Reserve 4 slices of lemon for decoration .
  2. Grate the rind from one lemon and extract the juice from both.
  3. Melt the jelly in the water over a gentle heat .
  4. Remove the pan from the heat , add the lemon rind and juice.
  5. Pour into a small bowl and leave to cool.
  6. Whisk the evaporated milk until thick and doubled in volume.
  7. Carefully fold in the jelly mixture and pour into a large glass dish .
  8. Chill for about an hour or until set.
  9. Decorate with the lemon slices and pieces of angelica.

Quick Lemon Mousse

Bon Apetite!

Quick Lemon Mousse