Ingredients:
Bread crumb pastry
Lemon flovoured jelly - 1/2
Evaporated milk - 1 small can
Grated rind and juice of 1/2 lemon
For Decoration:
Glace cherries
Angelica
Chocolate vermicelli
Method:
Bread crumb pastry
Lemon flovoured jelly - 1/2
Evaporated milk - 1 small can
Grated rind and juice of 1/2 lemon
For Decoration:
Glace cherries
Angelica
Chocolate vermicelli
Method:
- Make biscuit crumb pastry and line a deep pie plate.
- Meanwhile dissolve jelly in 142 ml hot water.
- Leave in a cool place. When cold, whisk in the evaporated milk, lemon juice and rind.
- Pour into biscuit case and leave to set.
- Decorate with glace cherries, angelica and chocolate vermicelli.
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