You will need a 1 litre mould or soufflé dish for this dessert.
Also the juice of 2 lemons .
The fine grated rind of 2 lemons .
Firstly make a custard .
Mix together 3 egg yolks , 300ml of milk , 300ml of cream and 75 gm of castor sugar .
Stir over a low heat until it thickens to a creamy consistency .
Melt 12 gm of gelatine in the juice of 2 lemons until the gelatine has completely dissolved .
Remove the custard from the heat .
Stir in the gelatine and the grated peel .
Cool.
Whip the 3 egg whites until they are stiff .
Fold into the custard.
Rinse your mould or dish with cold water .
Pour in the custard and chill . ( 2 hours )
Turn out when set .
It should be in 3 layers ...
The top of clear lemon jelly ,
The middle a creamy milk jelly ,
The bottom a fluffy lemon mousse..
This dessert can be frozen ,
Freeze the mixture in the mould or dish .
To serve after freezing , allow to thaw at room temperature for 4 hours or overnight in the refrigerator .
Turn out before serving .
Also the juice of 2 lemons .
The fine grated rind of 2 lemons .
Firstly make a custard .
Mix together 3 egg yolks , 300ml of milk , 300ml of cream and 75 gm of castor sugar .
Stir over a low heat until it thickens to a creamy consistency .
Melt 12 gm of gelatine in the juice of 2 lemons until the gelatine has completely dissolved .
Remove the custard from the heat .
Stir in the gelatine and the grated peel .
Cool.
Whip the 3 egg whites until they are stiff .
Fold into the custard.
Rinse your mould or dish with cold water .
Pour in the custard and chill . ( 2 hours )
Turn out when set .
It should be in 3 layers ...
The top of clear lemon jelly ,
The middle a creamy milk jelly ,
The bottom a fluffy lemon mousse..
This dessert can be frozen ,
Freeze the mixture in the mould or dish .
To serve after freezing , allow to thaw at room temperature for 4 hours or overnight in the refrigerator .
Turn out before serving .
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