If orange or lemon rind is being used for flavouring, slowly infuse thinly-cut strips of rind in the milk.
Remove the rind and make a custard with the egg yolks, sugar and flavoured milk.
If using essence add to the custard after the sugar.
Dissolve gelatine in measured water and while still warm stir into the custard.
Allow to cool.
When just beginning to set, fold in the stiffly-whisked egg whites.
Pour into a quart border mould and leave to set.
Turn out and serve with fruit salad piled up in the hollow.
Decorate with whipped cream.