This is a very attractive dessert as the boiling of the custard after the egg whites are added makes it separate into layers.
Finely grated juice and rind of 2 lemons
1 envelope (1 1/4 tbsp) gelatine powder
3 eggs, separated
50 g (2 oz) caster sugar
600 ml (1 pint) milk
To decorate (optional):
Frosted mint leaves
Lemon slices
1 envelope (1 1/4 tbsp) gelatine powder
3 eggs, separated
50 g (2 oz) caster sugar
600 ml (1 pint) milk
To decorate (optional):
Frosted mint leaves
Lemon slices
method
1. Put the lemon juice in a small heatproof bowl. Sprinkle over the gelatine and leave until spongy, then place the bowl in a pan of hot water and stir over low heat until the gelatine has dissolved. Remove from the heat and keep warm.
2. Mix together the egg yolks and sugar. Scald the milk (bring to just under boiling point) and pour into the egg yolk and sugar mixture, stirring constantly.
3. Strain the mixture back into the rinsed-out pan and cook gently over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
4. Remove the pan from the heat and allow.the custard to cool slightly.
5. Strain the gelatine and lemon juice mixture into the custard and add the lemon rind. Stir well and leave until quite cold, stirring occasionally.
6. Beat the egg whites until stiff, then stir them into the cold custard mixture. Return the pan to the heat and bring just to boiling point. Immediately pour the mixture into a diamonds, then turn out onto a serving plate. Decorate with mint leaves and lemon slices around the edge if you like.
2. Mix together the egg yolks and sugar. Scald the milk (bring to just under boiling point) and pour into the egg yolk and sugar mixture, stirring constantly.
3. Strain the mixture back into the rinsed-out pan and cook gently over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
4. Remove the pan from the heat and allow.the custard to cool slightly.
5. Strain the gelatine and lemon juice mixture into the custard and add the lemon rind. Stir well and leave until quite cold, stirring occasionally.
6. Beat the egg whites until stiff, then stir them into the cold custard mixture. Return the pan to the heat and bring just to boiling point. Immediately pour the mixture into a diamonds, then turn out onto a serving plate. Decorate with mint leaves and lemon slices around the edge if you like.
serving amount
serves 6
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