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.
Ten More Bites 
Beulah must have been great fun! So lucky for you and Adam to have such happy, fond memories of your mother’s cooking. Yeah, Fern and Beulah🥰, Adam and Andrea. Cheers!
She was a real character and a terrific cook!