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Lemon Cream Mould Recipe
|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)|
Serving size: Complete recipe
Calories 520 Calories from Fat 99
% Daily Value*
Total Fat 11 g17%
Saturated Fat 6.3 g31.7%
Trans Fat 0 g
Cholesterol 33.9 mg
Sodium 165.6 mg6.9%
Total Carbohydrates 86 g28.5%
Dietary Fiber 0.31 g1.2%
Sugars 79.7 g
Protein 24 g48%
Vitamin A 7.2% Vitamin C 47.3%
Calcium 39.6% Iron 1.6%
*Based on a 2000 Calorie diet
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.