- 2 lemons
- 7oz double cream
- 3 eggs
- gelatin (qty for 1/2 pint - e.g. half a sachet usually)
- 4tsp sugar / sweetner
Note whilst it may appear you can prepare the various parts in any order, it is suggested you whip the egg whites *last* as they tend to start separating if you leave them to rest.
Separate the eggs.
Add the sugar to the yolks, mix. Set aside.
Put the whites in a bowl to whisk later.
Juice the lemons.
Add the gelatin to the lemon juice and set this in a water bath, stirring until the gelatin dissolves. Make sure it's properly dissolved, but don't allow it to boil! Set aside.
Prepare your bowsl - this quantity makes six ramekin-sized quantities or four larger sundae dishes.
Now the final assembly...
Pour the egg yolk and sugar mixture into the lemon juice and gelatin mixture, stirring all the while.
Whip the cream until reasonably firm.
Whip the egg whites until firm.
Fold the egg/sugar/juce/gelatin into the cream.
Fold the egg whites into the rest.
FOLD don't STIR coz you want to keep as much air as possible.
Dollop into your dishes. Pop them in the fridge for an hour.
1) more - or less - sugar, depending how sharp you like your lemony puds.
2) some cointreau in with the lemon juice - remember it's quite sweet, so a tad less sugar.
3) some zest off the lemon peel.