Mousse au Citron

Ingredients

• 1 packet Green's “ Newstyle’’ Jelly, Lemon Flavour
• 1 pint of Milk
• 2 Eggs
• 3 or 4 tablespoonsful of Cream

Method

1. 1

   Bring the Milk to the boil and pour on to the Eggs which have been previously well whisked, stirring all the time.

2. 2

   Return to the saucepan and stir over gentle heat for a few minutes to thicken, being careful not to boil.

3. 3

   Stand in a cool place until cold, then stir in the Cream.

4. 4

   Dissolve the Jelly in hot water to make 4 pints, then stir into the Egg Custard.

5. 5

   Pour into a wetted quart mould and leave until set.

6. 6

   Turn out and serve with Cream.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 18. The excerpt below is the record exactly as published.

MOUSSE AU CITRON. INGREDIENTS.—1 packet Green's “ Newstyle’’ Jelly, Lemon Flavour, 1 pint of Milk, 2 Eggs, 3 or 4 tablespoonsful of Cream

Cook this with the app: pantry check, scaling, and the assistant.