Lemon cams

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the lemons and rub dry. Grate the peel of one lemon finely, peel the peel of the other lemon with a zest ripper, put aside. Squeeze both lemons, measure 100 ml juice. Soak gelatine in cold water. Separate the eggs.

2. 2

   Mix egg yolk with sugar. Beat over a hot water bath until thick and creamy. Squeeze gelatine well, dissolve in the hot egg cream. Stir in lemon juice and grated zest. Cool until the cream begins to gel. Beat egg whites with salt until stiff. Whip the cream until stiff as well. Fold both into the cream, chill for approx. 2 hours. Use 2 tablespoons to cut off the cams.

3. 3

   Beat egg whites with salt until stiff. Whip the cream until stiff as well. Fold both into the cream, chill for approx. 2 hours. Use 2 tablespoons to cut off the cams. Arrange 3 cams on each plate. Decorate with put aside zests, raspberries and lemon balm

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
420 kcal

CARBS
33 g

FATS
27 g

PROTEINS
11 g