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• Grated rind of 1 lemon
• 1 pint (600 ml) milk
• 2 oz (50 g) sugar
• 2 oz (50 g) ground almonds
• 1½ oz (40 g) gelatine
• 2 tablespoons water
• 3/4 pint (450 ml) double cream
• 3 fl oz (75 ml) brandy
Put the grated lemon rind and milk into a pan and leave to stand for 1 hour so that the flavour of lemon infuses the milk. Add the sugar and ground almonds and bring to the boil. Simmer and stir for 10 minutes, then cool to lukewarm.
Meanwhile, stir the gelatine into the water in a cup. Stand the cup in a pan of hot water and stir while heating gently until the gelatine is syrupy. Remove from the heat, cool and stir into the milk. Keep stirring until the mixture is almost cold, and then stir in the cream. Stir in the brandy and pour into a mould.
When cold, turn out and decorate with flowers, either fresh or crystallised.
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