Ingredients
- Lemon jelly crystals 85g packet
- Spinneysfood Bottled Drinking Water 250ml (125ml boiling, 125 ml cold)
- Spinneysfood Lemon Curd Sponge Roll 300g
- Single cream 500ml
- Lemon curd 130g
- Whipped cream spray 250ml
- White chocolate stars To serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lemon charlotte royale
French 20 Mins Prep
- Place the jelly crystals in a heatproof bowl. Pour over the boiling water and stir to dissolve the crystals. Add the ice cold water then refrigerate until chilled and just starting to set.
- Slice the sponge roll into 1cm thick slices and place them around the sides of a 20cm springform cake tin. Place any offcuts or extras in the base of the tin.
- Whip the cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form. Pour the cream into the cake tin and refrigerate until set. Transfer to a serving plate or cake stand.
- Spread the lemon curd on top.
- When ready to serve, spray cream rosettes on the top. Decorate with white chocolate stars and serve.