Lemon and chocolate sandwich

Name: Lemon and chocolate sandwich
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 sheets white gelatine; 1 untreated lemon; 2 fresh eggs (Gr. M); 50 g Sugar; 1 package Vanillin sugar; 100 g whipped cream, salt; 24 wafer-thin chocolate; 7-10 Tbsp store plaque; 7-10 Tbsp Icing sugar and cocoa; 7-10 Tbsp dustable

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 sheets white gelatine
1 untreated lemon
2 fresh eggs (Gr. M)
50 g Sugar
1 package Vanillin sugar
100 g whipped cream, salt
24 wafer-thin chocolate
7-10 Tbsp store plaque
7-10 Tbsp Icing sugar and cocoa
7-10 Tbsp dustable

Directions

1
Soak the gelatine in cold water. Wash the lemon, rub dry and finely grate the peel. Squeeze the lemon, measure 4 tbsp. juice
2
Separate eggs. Refrigerate the egg whites. Beat the egg yolks, sugar, vanillin sugar and lemon zest until light creamy, except for a little bit for decoration. Squeeze out the gelatine and dissolve at low heat. Stir lemon juice into the gelatine, then stir into the egg yolk mixture. Chill for 5-10 minutes until the cream begins to gel
3
Whip the cream until stiff. Beat the egg whites and 1 pinch of salt until stiff. Fold into the cream one after the other. Pour everything into a flat bowl, cover and chill for at least 3 hours.
4
Place 3 chocolate bars on each plate. Cut 12 cams off the cream with a moistened teaspoon and place them on the bars. Cover with one bar each. Dust with icing sugar and cocoa