11.   Add milk, stir and bring mixture back to a boil, then remove pan from heat.

12.   Add the lemon juice and bring the mixture to a boil and remove from heat.

13.   Add the remaining prawn stock to the cooking pan and bring the mixture to a boil.

14.   Bring both mixtures to a simmer over high heat, stirring occasionally to dissolve sugar.

15.   Bring mixture to a boil over medium-high heat and boil rapidly until thickened.

16.   Bring mixture to a boil, stirring frequently with a whisk.

17.   Bring mixture to a boil, turn off the heat and cover the pan to keep warm.

18.   Bring mixture to a full rolling boil over medium-high heat, stirring constantly.

19.   Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree.

20.   Bring the mixture just to the boiling point and remove from the heat.