Pour the evaporated milk into a large mixing bowl and place in the freezer until ice crystals begin to form, about 1 hour.
Sprinkle the gelatine over 1/4 cup cold water in a glass measuring cup and stand for 5 minutes or until softened. Place the cup in a pan of simmering water and heat for 4 minutes or until the gelatine has dissolved. Cool to room temperature.
Beat the partially frozen evaporated milk until soft peaks form. Gradually beat in the icing sugar and continue whipping until stiff peaks form. Beat in the sour cream. Beat in the lime zest and cooled gelatine mixture until well combined. Place the bowl in the refrigerator and chill for 30 minutes or until the mixture begins to mound.
Fold the lime juice into the milk mixture. Transfer to parfait glasses and chill for 2 hours.
Did you know?
Citrus fruits contain pectin, a type of dietary fibre that can lower blood cholesterol levels.
This recipe is so simple and delicious. It reminded me of a similar yummy
recipe I used to make using crushed pineapple in a tart shell. I folded in some chopped kiwi fruit. Next time I will make it with orange juice and using a little less sugar and throw in some shaved chocolate for a change. Lovely recipe. Thank you - 30 Jul 2010