Lemon Velvet

(SERVES 4)

• 10 ml/2 tsp gelatin
• 300 ml/ ½ pt/ 1 ¼ cups pure pineapple juice
• 1 lemon
• 150 ml/ 1 ¼ pt/2/3 cup low-fat whipping cream, whipped
• 4 tiny mint sprigs

Dissolve the gelatine in a little of the pineapple juice according to the packet directions. Stir in the remaining juice. Grate the lemon rind and add juice. Grate the lemon rind and add. Squeeze the juice. Add as much as you like to give a good lemony flavor but not too sour. Chill until the consistency off egg white. Gradually whisk into the whipped cream. Transfer to four small serving dishes and chill until set. Decorate each with mint a sprig.