This a delicious, light dessert; perfect if the main course has been quite big and hefty.It's also very handy if you've made the Lemon Fourré for the first course because you can use up all the spare lemon innards - no waste!
Here's the podcast of when this recipe was broadcast on Insight Radio: Simon Pauley's Morning Mix.
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Ingredients to serve 6:
A sachet of gelatine (usually enough to set a pint of liquid)
3 large or 4 medium eggs (separated yolk from white)
100g caster sugar (this can be reduced to 80g if you haven't much of sweet tooth)
300ml whipping cream
rind of 1 lemon, grated
the juice of one lemon
What to do:
Beat the egg yolks and sugar together (they should end up quite "fluffy")
Separately beat the egg whites into a foam and whip the cream.
Dissolve the gelatine in a small quantity of water, then pour into the egg yolk mixture.
Stir in the lemon rind and juice.
Then mix in the beaten egg whites and whipped cream.
Pour the mixture into a mould or straight into serving dishes and refrigerate for at least 2 hours.
Serve garnished with slices of fruit.
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To drink? Come on, it's a pudding - it's either a dessert wine or wait until coffee; your standard red, white or beer is going to taste awful after a mouthful of this pud.
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