Chilled Lemon Pudding

Add enough water to the lemon juice to make 3 cups (7.5 dl). Bring just to the boil and stir in the sugar and the gelatine. Set aside to cool. When the jelly is just beginning to set, pour a small pool into the bottom of a charlotte mould or soufflé dish. On the layer of jelly arrange the almonds like daisies and cut a small piece of angelica to form the centre of each daisy. Arrange the boudoir fingers around the sides of the mould, their ends in the jelly. Trim the tops, if necessary.


  • Strained juice of 4 lemons
  • 2 tablespoons castor sugar
  • Six ¼ oz packets (45 g) powdered gelatine, dissolved in 4 tablespoons warm water
  • 8 blanched almonds, halved, each half split in two
  • 1 small piece angelica
  • 12 to 16 boudoir sponge fingers
  • 4 egg whites
  • cup (1.5 dl) double cream


Whip the egg whites to hold a peak and fold them into the remaining lemon jelly. Check the flavour and add more sugar, if liked. Pour the fluffy mixture into the mould and put into the refrigerator for at least 2 hours. Turn out carefully and surround with lightly whipped cream.