This fresh lemon dessert is delicate, yet intoxicating.
- 4 cups water
- 3 oz starch
- 3 ½ oz sugar cubes
- 7 oz sugar
- 3 lemons
- ¼ oz gelatin
Wash the lemons and dry well.
Rub the sugar cubes on the skins of the lemons until the sugar has absorbed the oil from the skins.
Place water, the remaining sugar and the starch in a saucepan and bring to a boil over medium heat, while stirring.
As soon as the mixture begins to firm up, add the sugar cubes and continue stirring until a dense cream as formed.
In the meantime, soften the sheets of gelatin in cold water for 10 minutes.
Then wring out the gelatin and add it to the mixture, just after taking it off the heat.
Continue to stir the cream, then select a mold, either one large one or several individual molds.
Rinse the molds with water then fill with the pudding.
Place the pudding in the fridge for at least 8 hours.
When serving, cover a plate with many lemon leaves in the shape of a crown and turn the lemon pudding out on top.