Your Family – September 2019

old-fashionedfruitmousse

Serves 6 Takes 20 mins+chilling

keylimepie

Makes 1 largepie Takes 1 hr + cooling

1 Mix the gelatine and water in a small bowl and set aside.

2 Prepare the jelly according to packet instructions.

Melt the soaked gelatine in the microwave on the defrost

setting (don’t boil) and stir into the jelly.

3 Whip the chilled evaporated milk until thick. Mix in half the

jelly and fold in the remaining half. Purée the guavas in a food

processor and fold into the pudding.

4 Rinse a 2L jelly mould with cold water, pour in the mixture

and refrigerate until set (about 2 hours). Unmould and serve

with strawberries.

1 Preheat oven to 180°C. Grease a 20cm springform tin

and line the base with baking paper.

2 Process the biscuits until fine crumbs form. Add the sugar

and butter. Process until well combined.

3 Press the biscuit mixture firmly into the base and 3cm up the

sides of the tin. Refrigerate until firm.

4 Whisk together the eggs, condensed milk, cream, lime zest

and juice until smooth.

5 Pour into the biscuit crust and bake for 40-45 minutes,

or until just set. Cool completely. Garnish with extra lime

wedges if you like.

30ml granulated gelatine

30ml water

22g packet strawberry jelly

380g tin evaporated milk,

chilled overnight

410g tin guavas

strawberries, to serve

200g packet digestive biscuits

15ml castor sugar

100g butter, melted

4 eggs, beaten

385g tin condensed milk

160ml cream

zest and juice of 6 limes + extra

54 yourfamily.co.za