Fine lemon cream with flamed meringue

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   1 Soak the gelatine in cold water. Separate the eggs, chill 4 egg whites. Whisk the egg yolks and 75 g sugar with the whisk of the hand mixer until thick and creamy. Stir in lemon zest and juice. Squeeze the gelatine, dissolve carefully. Stir approx. 3 tbsp of the egg yolk cream into the gelatine, then stir everything into the rest of the cream. Cool until the cream begins to gel

2. 2

   Beat 2 egg whites with 1 pinch of salt until stiff. Whip the cream until stiff as well. First fold the cream, then carefully fold the beaten egg white into the gelling cream. Pour into a glass bowl and chill for at least 2 hours

3. 3

   Beat 4 egg whites and 1 pinch of salt until stiff. Gradually add 175 g sugar. Keep beating until the sugar has dissolved and the mixture is shiny. Spread the meringue mixture on the lemon cream and spread it loosely. Brown the surface with a gas burner (caution: it goes very quickly!). Serve decorated with lemon balm

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
370 kcal

CARBS
43 g

FATS
17 g

PROTEINS
10 g