Airy cream

Name: Airy cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 sheets white gelatine; 2 fresh eggs + 1 egg yolk (size M); 3 (approx. 50 g) slightly heaped tablespoons of sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 4 TABLESPOONS brown rum, whisky or brandy; 250 g Whipped cream; 7-10 Tbsp Cocoa, biscuits and mint

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 sheets white gelatine
2 fresh eggs + 1 egg yolk (size M)
3 (approx. 50 g) slightly heaped tablespoons of sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
4 TABLESPOONS brown rum, whisky or brandy
250 g Whipped cream
7-10 Tbsp Cocoa, biscuits and mint

Directions

1
Soak gelatine in cold water. Separate eggs. Beat 3 egg yolks, sugar, vanilla sugar, lemon peel and rum with the whisks of the hand mixer for approx. 10 minutes until white and foamy
2
Squeeze the gelatine and dissolve at low heat. First stir in 4 tablespoons of egg yolk cream, then stir into the rest of the egg yolk cream. Chill for about 5 minutes until the cream begins to gel
3
Beat 2 egg whites and cream until stiff and fold into the cream, except for a little cream for decoration. Chill for at least 3 hours. Dust with cocoa. Decorate with cream tuffs, cookies and mint