15 ml/1 tbsp powdered gelatine
60 ml/4 tbsp water
2 eggs, separated
75 g/3 oz caster (superfine) sugar
Finely grated rind and juice of 2 lemons
300 ml milk
Oil, for greasing
Crystallized (candied) lemon slices and angelica leaves, to decorate
Method:
Sprinkle the gelatine over the water in
a small bowl and leave to soften for 5 minutes. Whisk together the egg
yolks, sugar and lemon rind. Bring the milk to the boil and pour over
the egg yolk mixture, whisking all the time. Return to the saucepan
and cook, stirring, over a gentle heat until the custard thickens and
coats the back of a spoon. Do not allow to boil. Remove from the heat
and stir in the gelatine until completely dissolved. Strain in the
lemon juice. Whisk the egg whites until stiff and fold into the
mixture with a metal spoon. Pour into a lightly oiled 900 ml fluted
mould. Chill until set. Turn out on to a serving plate and decorate
with crystallized lemon slices and angelica leaves before serving.