• ½ oz. gelatine
• 4 tablesp. water
• lemon rind

Heat the gelatine gently in the water until dissolved. Add the milk, sugar and thinly-cut strips of lemon rind. Stir over a gentle heat until sugar is dissolved—do not let it boil or it will curdle. Strain into a basin and stir from time to time until it attains the consistency of thick cream. Pour into a wet mould.