July 22, 2016 by marksetchfield
Serves 4, prep time 10 minutes (plus 1 hour to chill)
I packet of lemon jelly crystals
1/2 pint of chilled evaporated milk
2 tbsp of Limoncello
1/2 yellow food colouring
Some plain chocolate to decorate
Pour the jelly crystals in a jug and add 1/2 pint of boiling water. Stir and allow to cool but not set. In a food processor whisk the evaporated milk for around 15 minutes, the milk will start to take in air, then gradually add the jelly, food colouring and limoncello. Continue to whisk until the mix is smooth. Pour into four dessert dishes and chill in the fridge for an hour. When the mousse has set, grate over some chocolate and decorated with some strips of lemon rind.