November 14, 2017


Lemon jelly powder - 85 gms
Hot water - 125 ml
Cold water - 250 ml
Apple sauce - 500 ml
Egg whites - 2 (stiffly beaten)

  • Dissolve the jelly powder in hot water;add cold water, chill.
  • When jelly begins to set, beat it until frothy; beat in apple sauce and egg whites.
  • Pile into dessert moulds, garnish with thin slices of unpeeled apple dipped in lemon juice to prevent darkening.
  • Serve with custard sauce.

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