This delicious dessert is as light as a feather and perfect for the warmer months
Ingredients
Method
1.Beat egg yolks and sugar in a small bowl of an electric mixer until pale and creamy.
2.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.
3.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.
4.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.
5.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.
