Lime Cream Whip

This was a staple of the dessert selection when we had visitors at Glenwood.  Quick to make and very tasty.   Mum always made it in a large bowl,  but it also works well in individual dishes,  it tends to separate after a day or two so best made in the morning of the day you want to serve it.


  • 1lb Cooking Apples
  • 1/8th Pint Water
  • 2oz caster sugar
  • pinch of salt
  • 1 packet Lime Jelly
  • 2 egg whites
  • 1/4 pint double cream
  • 1/2 pint hot water
  1. Peel core, slice and stew apples with sugar, water and salt.
  2. Dissolve jelly in hot water and allow to cool
  3. Sieve cooked apple pulp and allow to cool
  4. Whip jelly to a froth and beat in apple
  5. Separately Whip cream until stiff and fold in to the jelly mixture
  6. In clean bowl whisk egg whites until very stiff and fold in the mixture
  7. Pour into a serving dish and leave in a cool place to set
  8. Decorate with cream whirls topped with glacé cherries and angelica (for a retro feel)


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