Keep a tin of evaporated milk in your fridge to whip up this light creamy mousse in a hurry. And it’s a great recipe for kids in the kitchen because there’s no cooking!
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Featured Recipe
Lemon Cream with Vanilla Crackers
Ingredients
1 375ml tin evaporated milk
- 1 tablespoon of gelatine
- 1 cup hot water
- 1 cup sugar
- juice of two lemons
- 2 teaspoons lemon zest
- 1 tablespoon lemon liqueur (optional)
Method
Chill the evaporated milk in your fridge for at least 12 hours (or keep a tin at the back of the fridge - it will happily stay there for months and be ready when you need it).
- Dissolve the gelatine in the hot water and allow to cool.
- Beat the evaporated milk with electric beaters in a deep bowl until it is thick and fluffy.
- Add the sugar gradually to the milk, beating in well, then add the lemon juice and half the zest. If using, add the lemon liqueur.
- Add the gelatine slowly, mix through.
- Pour the mixture into individual serving glasses and refrigerate until set.
- To serve, add a dollop of cream, a little of the lemon zest and serve with Tucker’s Natural Vanilla Crackers.
Serves 8
If your taste runs to coffee and chocolate, omit the lemon juice and zest and simply add a dessertspoon of quality instant coffee to the cup of sugar, mix together and follow the recipe as above, replacing the lemon liqueur with brandy. Serve with choc shavings and Tucker’s Natural Chocolate Crackers.
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