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Method:
Sprinkle the gelatine over the water in
a small bowl. Leave to soften for 5 minutes, then stand the bowl in a
pan of gently simmering water until dissolved (or heat briefly in the
microwave). Whisk the egg yolks with 25g/1 oz/2 tbsp of the sugar
until thick and pale. Put the lemon rind, juice and butter in a
saucepan and heat until the butter melts. Bring to the boil. Add the
gelatine and turn into a blender or food processor with the yolks
mixture. Run the machine for 1.5-2 minutes. Whisk the egg whites until
stiff. Whisk in the remaining sugar, then fold in the hot lemon
mixture. Turn into six individual glass serving dishes, leave until
cold, then chill until set. Decorate each with a small sprig of mint
before serving.
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