Lemon Mousse

Ingredients

• Digestive biscuits
• 100 g butter
• 2 packets cream powder
• 2 tubs creamy yogurt
• Juice of 2 lemons
• Zest of 2 lemons
• 3 packets green jelly
• 3 cups water

Method

1. Crush the biscuits, mix with the melted butter and press into the tin.
2. Second layer: mix the two cream packets with the creamy yogurt, lemon juice and zest. Dissolve two jelly packets in 2 cups boiling water and add to the mixture. Let it cool slightly, pour over the base and refrigerate for 3 hours.
3. Once set, dissolve the third jelly packet in 1 cup water, let it cool to lukewarm, pour over the mousse and refrigerate again.