1 tablespoon Knox Gelatine
1/4 cup cold water
1 1/4 cups boiling water
1 cup of sugar
1/4 cup lemon juice
2 egg whites
Few grains of salt


Soften gelatine in cold water, dissolved in boiling water, add sugar, and lemon juice. 

Set aside to cool until partially set, beat until frothy. Fold in salted and stiffly beaten egg whites. Chill and pile lightly in sherbert glasses. 

Serve with crushed fruit or custard sauce. 

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