crystals in 300 ml boiling water. Cool to room temperature and then
whisk in the Milkmaid.
Stir in the chopped
mixed fruit and lemon juice.
Pour in to a wet
mould and leave to set.
When set, un mould
Chill cream well before beating or beat over ice to get a smoother ,
light and fluffy product and to prevent sudden butter formation .
For unmoulding a jellied dessert , dip the bowl in hot water for a few
seconds . Or rub the outside of the bowl/mould with a hot wet towel