Citrus and Sponge Finger Pudding
ready in 5 h.
Soak the gelatine in the warm water according to packet instructions.
Pour the milk into a pan and heat gently. Whisk together the egg yolks and sugar, pour over the milk, combine thoroughly, then return to the pan and, whisking constantly until the sauce thickens.
Add the gelatine mixture and whisk until combined. Add the zest and stir through. Remove from the heat and leave to cool completely.
When the mixture is cold, whisk the egg whites and cream to soft peaks. Fold each one into the lemon mixture a little at a time until completely combined. Chill for 30 minutes.
Line the base of a Charlotte mould with baking parchment. Line the base and the sides with most of the sponge fingers, then spoon in the mixture. Top with the remaining sponge fingers and chill for 3-4 hours.
Turn out onto a plate when ready to serve.