In a bowl beat together the egg yolks and sugar until thick and creamy.
In a pan boil the milk and pour it gradually into the egg mixture stirring
continuously.
Return this mixture to the pan and heat, gently stirring until slightly
thickened.
Do not boil. Pour into a bowl and let it cool.
In another bowl, sprinkle the gelatine and mix in the lemon juice.
Melt the gelatine over a pan of hot water.
Stir into the egg mixture and chill until it begins to thicken.
Now whip the cream and fold into the mixture.
Whisk the egg whites until stiff and again fold into the mixture.
Divide into 4 equal individual bowls and chill until it sets.
Decorate each bowl with sugared lemon slices and serve chilled.
Nutritional info per serving
Calories: 574, Protein: 4.6 gms, Carbohydrate: 21.12 gms, Fat: 56.9 gms.
