LEMON FLUFF

“This is one of my all-time favourite desserts. I usually make it with a packet of raspberry jelly and half the cold liquid you’d use for jelly.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 5 minutes

Ideal milk 1 x 380 g can, chilled overnight lemon juice ½ cup water ¼ cup sugar 100 g gelatine leaves 6, soaked in cold water

1 Beat the Ideal milk in an electric mixer until tripled in volume. Heat the lemon juice, water and sugar in a saucepan.

2 Squeeze any excess liquid out of the gelatine leaves and stir into the hot lemon juice. Cool to room temperature.

3 Add the gelatine mixture with the mixer running. Beat well. Spoon the aerated mixture into a bowl and chill.

Cook’s note: Make sure you chill the Ideal milk overnight, which ensures it will whip up really well. If you don’t, it will be more like a panna cotta, which is fine too! If you like, add 4 T granadilla pulp. I like to serve this with a fruit salad. Double the recipe for a bigger crowd.

WHEAT- AND GLUTEN-FREE

WINE: Limoncello