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Method:
Put the lemon rind in a saucepan with
the sugar and all but 45 ml/3 tbsp of the water. Heat gently,
stirring, until the sugar has dissolved. Bring to the boil, remove
from the heat and leave to stand for 15 minutes. Meanwhile, sprinkle
the gelatine over the remaining water in a small bowl. Leave to soften
for 5 minutes, then stand the bowl in a pan of hot water and stir
until the gelatine has completely dissolved (or dissolve in the
microwave). Remove the lemon rind from the syrup. Whisk the eggs until
blended. Whisk in the syrup. Stand the bowl over a pan of hot water
and cook, stirring, until the mixture looks thickened and creamy. Stir
in the dissolved gelatine and the lemon juice. Pour into a wetted 600
ml/1 pt jelly (jello) mould. Chill until set. Dip the mould briefly in
hot water, then turn out on to a serving plate and serve with Almond
Tuiles.
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