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Method:
Make up the dessert whip with milk
according to the packet directions. Whip the cream and fold in with a
metal spoon. Turn into a plastic or metal container and freeze for 1
hour. Whisk with a fork to break up the ice crystals. Freeze for a
further 1.5 hours and whisk again. Mix the sieved jam with the lemon
juice. Fold in just until you have a marbled effect, then stop mixing.
Freeze until firm. Remove from the freezer 15 minutes before serving.
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