Ingredients
250g smooth cottage cheese
Two millilitres lemon rind, finely grated
50ml castor sugar
2ml gelatine
50ml lemon juice
150ml cream, beaten
Four egg whites, stiffly beaten.
Method
Beat together cottage cheese, sugar and lemon rind until smooth.
Soften gelatine in lemon juice and dissolve over hot steaming water.
Beat slowly into cheese mixture.
Fold in whipped cream and beaten egg whites.
Pour into wine glasses and chill for a few hours until set. Garnish with crushed ginger biscuits.