- 1 litre Millac Gold
- 6 lemons, juice & zest
- 1 fresh seeded vanilla pod
- 100g caster sugar
- 1 dried vanilla pod
- fresh raspberries (to garnish)
Heat the Millac Gold on the stove.
Once almost boiling, add the sugar, vanilla and lemon juice and zest.
Remove from the heat.
Pour through a fine sieve into a jug.
Divide mixture between 10 small dishes and place in the chiller.
Once set, serve with fresh raspberries and slices of the dried vanilla pod.