Recipe: Lemon jelly creams

By ANNIE BELL FOR MAILONLINE

Updated:

Lemon jelly creams


Makes 12 standard or about 24 minis

  • 1 x 135g packet lemon jelly for example Hartley’s
  • 750ml whipping cream
  • a generous squeeze of lemon juice
  • jelly lemon slices or diamonds to serve


  1. Break the jelly into squares. Bring 300ml of the cream to the boil in a small nonstick saucepan and pour over the jelly in a large bowl. Stir to dissolve, leaving it for a few minutes in between stirs to soften, then add the rest of the cream and the lemon juice.
  2. Arrange silicone cupcake or muffin moulds in one or two baking trays, spaced slightly apart and away from the edges, and fill to the brim with the lemon cream using a jug or a ladle. Chill for several hours until set, then cover if keeping for longer. Decorate with jelly lemon slices or diamonds to serve. 


First published in YOU, Mail on Sunday




 
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