Preparation : 20 minutes
Cooking time : 20 minutes
Refrigeration : 5 to 6 hours
5 egg yolks + 1 whole egg
20 cl (7fl oz) full milk
20 cl (7fl oz) whipping cream
150 g (5oz) fructose
3 leaves of gelatine (or equivalent of agar-agar)
Grate the lemon zest.
Beat the eggs with the fructose, juice of 3 lemons and the zest.
Heat the milk and allow to cool for a few minutes.
Gently pour the milk on the egg and lemon mixture, beating vigorously with a whisk.
Return to a very low heat (preferably a bain-marie) and allow the mixture to thicken while stirring constantly with the whisk. Allow to cool for 10 minutes.
Soak the leaves of gelatine in cold water for a few minutes. Squeeze dry and add to the mixture, stirring in well with the whisk. Allow to cool for 30 minutes.
Whip the cream and fold into the mixture.
Pour into ramekins. Cover with plastic film and refrigerate for 5 to 6 hours before serving.