Lemon fantasy is the most retro thing I have ever cooked. Adam has fond childhood memories of this dessert, which was a staple along with chocolate mousse at their Friday night dinners. In his words, “the combination of fluffy mousse with the jelly topping seemed like a marvel.”
Lemon jelly proved elusive to track down. Raspberry, lime, mango, blueberry… not a problem. I managed to find a packet eventually, but will be exploring new flavours of fantasy if I make this again. (Which I probably will. I now own a jelly mould, and it is a fun dessert.)
Beulah always served lemon fantasy with tinned mandarin segments and cream, so I did as well.
Lemon fantasy
- 1 packet of lemon jelly
- 2 lemons, juiced
- 2 oz (60g) caster sugar
- 6 egg whites
- 1/2 pint (284 ml) double cream
- Place the jelly powder and lemon juice in a saucepan.
- Dissolve the jelly on a very low heat, add sugar. Remove from heat.
- Beat the egg whites until very stiff, then pour the jelly mixture into them very gradually, beating constantly.
- Pour into a jelly mould that has been rinsed in cold water. Chill.
- Serve with cream and tinned mandarin wedges.
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