Lemon And Coconut Jelly
|Gelatin powder||1 Tablespoon|
|Desiccated coconut||3 Ounce|
|Lemons||2 , juiced|
|Cream||1 Teaspoon (Leveled) (For Garnish)|
|Orange sections||4 (For Garnish)|
Soften the gelatine in the lemon juice, then pour on the very hot water, adding the sugar.
Allow to cool.
When just beginning to thicken, stir in coconut and stifly beaten egg whites.
Pour into a mould and when set turn out and decorate with whipped cream or fresh orange.