Ingredients

Method

• 1 x 380 g can Ideal milk, chilled overnight
• 1⁄2 cup lemon juice
• 1⁄4 cup water
• 100 g sugar
• 6 gelatine leaves, soaked in cold water

Method

Ingredients

1. Beat the Ideal milk in an electric mixer until tripled in volume. Heat the lemon juice, water and sugar in a saucepan.

2. Squeeze any excess liquid out of the gelatine leaves and stir into the hot lemon juice. Cool to room temperature.

3. Add the gelatine mixture with the mixer running. Beat well. Spoon the aerated mixture into a bowl and chill.

Cook’s note: Make sure you chill the Ideal milk overnight, which ensures it will whip up really well. If you don’t, it will be more like a panna cotta, which is fine too! If you like, add 4 T granadilla pulp. I like to serve this with a fruit salad. Double the recipe for a bigger crowd.

Find more sweet treat recipes here. 

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom