Beat egg white
until stiff , gradually beating in castor sugar to form a stiff and
glossy meringue . Bring milk to simmer in a deep frying pan .
of meringue in to milk . Poach gently for 2 minutes , then turn and
poach for a further 2 minutes . Carefully lift meringues from milk
with a slotted spoon , drain on absorbent paper , transfer to a
plate and chill until needed .
Beat egg yolks .
Add Milkmaid and lemon rind . Slowly beat in hot milk used to poach
meringues . Place bowl over simmering water and cook , stirring
constantly until custard begins to thicken . Remove from heat . Cool
, stirring now and then . When cold , stir in essence .
Pour custard in to
individual bowls . Top with a meringue . Chill .
Make jam sauce by
heating together jam and water till it boils . Remove from fire and
To serve add a
swirl of jam sauce in to each bowl of custard . Decorate with a mint
Ordinary table sugar can be powdered and used as a substitute for castor