| Step
1: |
Mix
the gelatine in 4 tbsps of cold water and heat on a slow flame until the
gelatine dissolves. Cool.
|
| Step
2: |
Separate
the eggs and beat the sugar and egg-yolks till light and creamy.
|
| Step
3: |
Pour
the milk in a vessel, and put this vessel in a large vessel, filled with
ice cubes.
|
| Step
4: |
Beat
the milk with a wire whisk for a few minutes.
|
| Step
5: |
Gradually
add the lemon juice to the milk while beating vigorously.
|
| Step
6: |
Add
the gelatine solution slowly to the mixture and keep beating to avoid lumps.
|
| Step
7: |
Add
the egg-yolk mixture while beating all the time.
|
| Step
8: |
Beat
the egg-whites stiffly.
|
| Step
9: |
Add
the beaten egg-whites and mix well.
|
| Step
10: |
Pour
into a cold bowl and put to set in the freezer compartment of a refrigerator.
|
| Step
11: |
Decorate
with whipped cream and cherries.
|
|
Serve
cold.
|
