4 eggs, separated
100 g/4 oz caster (superfine) sugar
300 ml double (heavy) cream
Finely grated rind and juice of 2 large lemons
4 mint sprigs, finely chopped
A mint sprig, to decorate
Whisk the egg whites until stiff. Whisk
in the sugar a little at a time, whisking well after each addition. In
a separate bowl, whip the cream until peaking with the lemon rind and
juice. Lightly beat the egg yolks and fold into the meringue mixture.
Add this to the cream mixture and fold in with the chopped mint until
just mixed but totally blended. Turn into a 1.5 liter pudding basin.
Cover and freeze until firm. Remove from the freezer 20 minutes before
serving. Stand the basin briefly in hot water, then turn out on to a
serving plate. Decorate with a mint sprig and serve.