|White marshmallows/Null||6 Ounce (175 Grams)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Blanched almonds/Null||2 Ounce (50 Grams)|
|Biscuits/Null||2 Ounce (50 Grams)|
|Cherries/Null||1 Ounce (25 Grams)|
|Angelica/Null||1 Ounce (25 Grams)|
Grease and base line a 15 cm/6 in square shallow tin.
Using scissors dipped in boiling water, cut the marshmallows into small pieces.
Place them in a bowl over a saucepan of hot water.
Add the lemon juice and heat gently, stirring occasionally, until the marshmallows have melted.
Meanwhile, prepare the remaining ingredients.
Roughly chop the almonds and crumble the shortcake biscuits, quarter the glace cherries and finely chop the angelica.
Stir these ingredients into the melted marshmallows, together with the cereal.
Spoon the mixture into the prepared tin and level the surface with the back of a warmed metal spoon.
Chill the montelimar until firm, then mark and cut it into 16 squares with a knife dipped in boiling water.