Ingredients

Steps

• Whisk egg yolks, sugar, lemon zest, and juice until thickened and sugar dissolves.
• Melt gelatine in 75ml cold water over gentle heat without stirring and cool slightly.
• Whip double cream to soft peaks, stir in gelatine, and fold into yolk mixture.
• Whisk egg whites in a clean bowl until soft peaks form.
• Fold egg whites into yolk mixture while cooling in ice water until thickened.
• Pour into a bowl, refrigerate for one hour to set, and top with chopped almonds.