Portuguese Lemon Bavarois

Makes 1 - 3 quart ring mold. In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside. In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and let rest until liquid is absorbed. In a large bowl beat egg yolks, sugar and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted. Return milk to medium-high heat and bring again to a simmer. Slowly whisk hot milk into yolk mixture. Stir in gelatin. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and let cool completely. Oil a 3-quart ring mold. In a large bowl, beat together cream and confectioners' sugar until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, 2 hours. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.