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.

Bon Apetite!