- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 30 minutes plus 4 hrs setting time
- Effort: medium
- 2 lemons, large
- 85 g caster sugar
- 6 tbsp double cream
- 3 eggs, separated
- 4 leaves gelatine
- 450 ml full-fat milk
1. Peel the zest from the lemons in strips. Squeeze the juice. Put the zest, sugar, cream and egg yolks into a bowl.
2. Soak the gelatine leaves in cold water. Bring the milk up to the boil, and then draw off the heat.
3. Squeeze the excess water from the gelatine leaves and then stir them into the hot milk. Pour the hot milk into the bowl with the yolks and rind, whisking constantly.
4. Set the bowl over a pan of gently simmering water, making sure that the base of the bowl does not come into direct contact with the water. Stir for a few minutes, until lightly thickened. Mix in the lemon juice, and then strain the mixture.
5. Whisk the whites until they form stiff peaks. Add about on third of the lemon custard, fold in lightly with a metal spoon, and then fold in the remainder. Pour this mixture into a 1.2 litre mould. Leave to cool, and then transfer to the fridge to set.
6. To unmould, run a knife around the edge, then invert onto a serving plate. The jelly should slide out easily, but if it doesn't, quickly turn the jelly back the other way up, and dip the mould into hot water for a few seconds if it is made of metal, 20 seconds or so if it is made of china.
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