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Lemon Bavarois

Put the peel of two lemons in with one and one-half pints of boiling milk, and let soak for an hour. Steep one and one-half ounces of gelatine in water for fifteen minutes, drain and put it in a stewpan with ten ounces of powdered sugar, the beaten yolks of eight eggs, and the lemon milk. Place the pan on the fire until the egg begins to thicken, but do not allow it to boil, strain through a fine hair-sieve into a stewpan, and place this on the ice, and stir the custard till it coats the spoon, adding one and one-half pints of double-whipped cream Coat a mould with some lemon jelly that has not quite set, let it set in the mould, and pour in the lemon cream. Freeze for two hours.