Music, Art & Cookery
Serves 4 - 6
Preparation Time: 30 minutes
This is a favourite pudding dish often cooked by my mother in the 1960's and 70's
It has a clean and tangy taste and is a refreshing end to a meal.
3 large eggs (separated)
170 g / 6 oz golden caster sugar
2 large (3 small) lemons ( + zest)
275 ml / 1/2 pt double cream
1 packet of gelatine
55 ml / 2 fl oz hot water
Flaked almonds (optional garnish)
AND THIS IS WHAT YOU DO......
Take a large pudding basin and stand this over a pan of simmering water.
Take the lemons and if you have a zester, then remove the zest from the lemons and put aside. Otherwise, with a sharp knife pare the outer skin carefully so as to not to include the bitter white pith. Then cut the peel into very fine strips.
Into this basin, put the sugar, three yolks and whisk with a rotary beater gradually adding the juice from the lemons. Whisk until thickened.
Remove from the heat and whisk for a further five minutes and leave to cool.
Dissolve the gelatine into the hot water and whisk carefully into the lemon custard.
In a separate bowl, whisk the cream until thick and when the lemon custard is cool enough, fold the cream into the mixture.
In another separate bowl, whisk the egg whites until stiff and then fold this carefully into the lemon cream mixture.
Transfer to a serving dish, or separate glass dishes, put a litle lemon zest on top and then cover with cling film and leave to cool in the refridgerator. Almonds (toasted if you like) can be added as an extra garnish before serving.