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1 packet lemon jelly 250ml (½ pint) unsweetened apple puree 2 eggs, separated 1 lemon |
Meat-free Gluten-free Low-fat Dairy-free Nut-free |
Dissolve the jelly and make up to 250ml (½ pint) with boiling water.
Mix apple puree and egg yolks with the grated rind of half a lemon. Stir in the jelly and put in a cold place to cool.
When the jelly mixture is almost set, stiffly whisk egg whites.
Whisk the jelly until thick and pale, then fold in egg whites. Pour into a serving dish.
Decorate with lemon slices from the remaining half of the lemon and serve chilled.
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