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Lemon cream dessert

ingredients

serves 4
2 eggs, separated
75 g (3 oz) caster sugar
200 ml (7 fl oz) milk
1 tbsp gelatine
juice 3 lemons
finely grated rind 1 lemon
200 ml (7 fl oz) double cream
sugared lemon slices, to decorate

method

1. 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.

2. Return to pan and . heat gently, stirring, until slightly thickened. Do not boil. Strain into a bowl and cool.

3. 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.

4. Whip cream until it forms soft peaks and fold in. Whisk egg whites until stiff and fold in. Divide between four individual bowls and chill for 2 - 3 hours until set.

5. Decorate with lemon slices and serve.

Don't allow the mixture to become too firm before adding the cream and egg whites. The speed at which it sets varies; check after about 30 mins.

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