Paul Ainsworth served up chartreuse a la Royale dessert with mango, custard and lime jelly on Royal Recipes with Michael Buerk.

Michael says: “This is a dessert that was a favourite of King Edward the seventh and it is very tricky for a chef to make.”

For the casing Paul used: mango and lime jelly.

For the custard filling: milk, sugar, egg yolks, gelatine and whipped cream.

See the collection of Royal recipes in the book titled: A Royal Cookbook: Seasonal recipes from Buckingham Palace available from Amazon now.