| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; separated |
| 3 |
oz |
Caster sugar |
| 200 |
ml |
Milk |
| 1 |
tb |
Gelatin powder |
| 3 |
|
Lemons |
| 200 |
ml |
Double cream |
|
|
Sugared lemon slices to decorate |
INSTRUCTIONS
From: Susan Taft <jr03@typhoon.dial.pipex.net>
Date: Tue, 02 Jul 1996 12:15:43 +0000
Recipe requires juice of 3 lemons and rind of 1 of the lemons.
Beat together egg yolks and sugar until thick and creamy. Heat milk in a
pan until almost boiling then pour onto egg mixture, stirring well. Return
to pan and heat gently, stirring, until slightly thickened. Do not boil.
Strain into a bowl and cool. In a small bowl, sprinkle gelatine into lemon
juice. Put over a pan of hot water and heat until dissolved. Stir into
custard mixture. Add lemon rind and chill until it begins to thicken. Whip
cream until it forms soft peaks and fold in. Whisk egg whites until stiff
and fold in. Divide between 4 individual bowls and chill for 2-3 hours
until set. Decorate with lemon slices and serve.
NOTES : Don't allow the mixture to become to firm before adding the cream
and egg whites. The speed at which it sets varies; check after about 30
minutes.
MC-Recipe Digest V1 #137
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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