Ingredients

1 pkt lemon jelly
1 lime
4 oz cream
1 oz almond
4 oz sugar
2 eggs

Method

Make jelly in 1 – ½ cups of boiling water. Beat 4oz cream with 1 tbs sugar. Make caramel on slow flame with 1 oz almond and 3 oz sugar. When cold grind it finely. Beat egg whites with 2 tbs sugar. Add lime juice to jelly, then add almond and caramel, then fold in egg whites gently. Then fold in whipped cream. Put the mixture in a mould and allow to set. Serve chilled with whipped cream.

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