Sponge Fingers (optional)
1/2 Lemon Jelly
Just under 1/2 pint water
170 ml Evaporate Milk Light
Juice and zest of 1 lemon
Make up jelly with boiling water and allow to partially set
Whisk evaporated milk till thick and creamy
Whisk in jelly and lemon zest and juice; allow to set slightly
Arrange sponge fingers in dish and pour in mousse
Chill until required
Serves 4
