Dutch Flummery

Ingredients:

1 lemon
30 g gelatine
2 eggs
1 small wineglass sherry or Madeira wine
caster sugar to taste
570 ml water
For decorating:
Chocolate ice cream and chocolate sauce

Method:

Wash lemon and cut thin strips of rind; infuse the rind in water.
Add gelatine and simmer gently until dissolved.
Beat the eggs, add wine, juice of the lemon and water with the gelatine.
Strain the mixture into a pan and stir over gentle heat until thick.
Sweeten and set. Serve on a platter of chocolate sauce.
Place a scoop of ice cream on the flummery and dot it with cream.