250 ml milk
1 tbsp caster sugar (superfine granulated)
grated rind of 1 lemon
2 tsp gelatine
4 tbls cold water
1 tbsp caster sugar (superfine granulated)
grated rind of 1 lemon
2 tsp gelatine
4 tbls cold water
method
1. Heat the milk, sugar, and lemon rind until the sugar has dissolved. Cool.
2. Soften the gelatine in the cold water in a small heatproof container.
3. Stand the container in a pan of hot water and stir until dissolved.
4. Stir the gelatine into the cooled milk, then strain into a basin.
5. Stir from time to time until it is the consistency of thick cream.
6. Pour into a wetted mould and leave for about 1 hour to set.
2. Soften the gelatine in the cold water in a small heatproof container.
3. Stand the container in a pan of hot water and stir until dissolved.
4. Stir the gelatine into the cooled milk, then strain into a basin.
5. Stir from time to time until it is the consistency of thick cream.
6. Pour into a wetted mould and leave for about 1 hour to set.
serving amount
serves 2
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