Ingredients
2 eggs, separated
¼ cup caster sugar
300 ml tub thickened cream
½ cup milk
2 tsps finely grated lemon rind
1 tsp vanilla bean paste
1½ tsps powdered gelatine
2 tblsps water
Thin strips lemon rind, to decorate
Method
- Beat egg yolks and sugar in a small bowl of an electric mixer until pale and creamy.
- Combine cream, milk, rind and vanilla in a large saucepan over a medium to high heat. Bring almost to boil. Immediately remove from heat. With mixer on low speed, gradually beat into egg yolk mixture until combined.
- Transfer mixture back into pan. Place over a medium to high heat, whisking constantly for about 4 to 5 minutes, or until slightly thickened and mixture coats the back of a spoon. Place saucepan in an extra-large bowl or sink of iced water. Whisk until cooled to warm.
- Meanwhile, sprinkle gelatine over water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Whisk into warm cream mixture.
- Beat egg whites in a clean small bowl of an electric mixer until soft peaks form. Gently fold into cream mixture until combined. Gently spoon into four serving glasses (¾-cup capacity). Refrigerate for 3 hours, or until firm.
- Decorate with thin strips of lemon rind.