Lemon Cream Mould
|Milk||1 1⁄2 Cup (24 tbs)|
|Lemon juice||4 Tablespoon|
|Lemon rind||1⁄8 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Gelatin||1 Tablespoon (1 Envelope)|
Soak gelatine in water for five minutes.
Place on low heat for a minute to dissolve gelatine.
Add gelatine mixture to cold milk.
Stir in lemon juice.
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.