LEMON FLUFF

You cannot do without lemons in the kitchen . Their fresh acidic juice lifts the flavours of many dishes .Lemons can replace vinegar in salads , mayonnaise and squeezed over grilled or fried fish .The juice of the lemon can be added to some fruits and vegetables to highlight certain flavours in rich foods and meats . The peel of the lemon is aromatic and full of oils that can be used to flavour cakes , ice creams ,batters , marinades . Lemon as a seasoning comes second only to salt . LEMON FLUFF ....is the lightest of desserts with the clean, sharp and refreshing taste of lemon . Grate the rind of 4 lemons and squeeze the juice of 4 lemons . Beat 4 egg yolks with 6 tbs of castor sugar until thick and pale . Then stir in the lemon juice and grated rind . In a small bowl dissolve 1 tbs of powdered gelatine with 3 tbs of warm water and add to the lemon mixture . Set aside until it is just starting to thicken . Now beat the 4 egg whites till stiff and then fold through the lemon mix . Spoon into individual dishes or one medium dish and place in the refrigerator to set . Serve with cream .