Lemon Solid

• 1½ pints milk
• ½ pint single cream
• 1oz

Put gelatine to stand in one pint of milk. Put remaining milk and cream in a pan with the sugar. Warm until the sugar has melted and bring to near boiling point. Add the rind of the lemons. Pour in the other milk and slowly stir in the juice of the lemons. It should slightly curdle. Pour into a mould, set and turn out.