How to cook
To this, add the freshly squeezed lemon juice and grated lemon rind. With stirring, pour in the cream and brandy. Without stopping the stirring, pour in the hot gelatin in a trickle.
Remove the mixture from the heat and distribute it into bowls. Store them in the fridge for at least 6-7 hours until tight.
Before presenting, dip briefly in hot water and invert onto a suitable plate.