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Lemon Cream Mould

Veggie.Lover's picture
  Milk 1 1⁄2 Cup (24 tbs)
  Lemon juice 4 Tablespoon
  Lemon rind 1⁄8 Teaspoon
  Vanilla 6 Drop
  Powdered sugar 1⁄2 Cup (8 tbs)
  Gelatin 1 Tablespoon (1 Envelope)
  Water 4 Tablespoon

Soak gelatine in water for five minutes.
Place on low heat for a minute to dissolve gelatine.
Add sugar.
Add gelatine mixture to cold milk.
Stir in lemon juice.
Mix well.
Add vanilla.
Place the bowl of milk mixture in a basin of ice.
Go on beating as it sets like a jelly.
Rinse a jelly mould or individual bowls with cold water and pour jelly mixture in it.
Leave in the refrigerator to set (chill for two to three hours).
Unmould the pudding in a serving plate.
Decorate with whipped cream if desired.
Garnish with chopped fruits around.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 520 Calories from Fat 99

% Daily Value*

Total Fat 11 g17%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 33.9 mg11.3%

Sodium 165.6 mg6.9%

Total Carbohydrates 86 g28.5%

Dietary Fiber 0.31 g1.2%

Sugars 79.7 g

Protein 24 g48%

Vitamin A 7.2% Vitamin C 47.3%

Calcium 39.6% Iron 1.6%

*Based on a 2000 Calorie diet

Lemon Cream Mould Recipe