Lemon Dessert

Zest the lemons very thinly, taking only the yellow layer and avoiding the bitter white pith.

Add the zest to the milk, stir in the sugar, and heat until fragrant, then remove from the heat and let cool slightly.

Whisk the egg yolks until pale, pour in the warm lemon milk, and strain to remove the zest.

Heat the mixture over low heat, stirring constantly, until thickened. Do not boil.

Remove from the heat immediately, add the gelatin previously bloomed in cold water, and stir until completely dissolved.

Whip the heavy cream to the consistency of thick yogurt and gently fold it into the lemon base.