Ingredients
- 25 ml powdered gelatine or 5 gelatine leaves
- 250 ml cold water
- 500 g white sugar
- 200 ml Basic Lemon Cordial
- 50 ml lime juice
- 10 ml lime zest
- 4 eggs, separated
- 1 ml cream of tartar
- Pinch of salt
How to Make It
- Melt the gelatine by sponging it in 65 ml of the cold water.
- Dissolve the sugar in a saucepan with the remaining cold water, stirring, and bring to a boil.
- As soon as it boils, remove from the heat and add the melted gelatine. Stir until clear. Add the lemon cordial and lime juice with the zest.
- Allow to cool to room temperature and then add the egg yolks. Allow to cool completely until the mixture is very thick and almost set. It should have the consistency of thick custard.
- Using an electric beater, beat the egg whites, cream of tartar and salt together until stiff.
- Gradually add the lemon mixture to the egg whites, folding in until the mixture thickens and holds its shape.
- Pour into individual ramekins or into one large serving mould and refrigerate for 6 hours or overnight until set. Decorate as desired.
