|
1 lemon jelly (jello) tablet
Grated rind and juice of 1 lemon
150 ml/0.25 pt double (heavy) cream
15 ml/1 tbsp milk
2 eggs, separated
150 ml/0.25 pt whipping cream, whipped
50 g/2 oz plain (semi-sweet) chocolate, grated
|
|
Method :
Dissolve the jelly in 150 ml/0.25 pt of water over a low heat, then make
up to 450 ml/0.75 pt/2 cups with cold water. Add the lemon rind and juice
and put in a cool place until the jelly is beginning to set. Whip the
cream and milk until thick. Whisk the egg whites until very stiff. When
the jelly is just beginning to set, whisk in the egg yolks until fluffy,
then fold in the cream and egg whites. Spoon into individual bowls and
leave to set. When cold, decorate with the whipped cream and grated
chocolate. |