Lemon Cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak the gelatine in cold water. Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon and squeeze the juice. Separate the eggs.

2. 2

   Beat the egg yolks, sugar and vanilla sugar until creamy with the whisk of the hand mixer. Stir in lemon juice and about half of the peel. Cover the rest of the peel and put it aside for decoration.

3. 3

   Squeeze the gelatine and dissolve at low heat. Stir 2 tablespoons of the egg mixture into the gelatine, then stir everything into the rest of the egg mixture. Chill until it begins to gel. Beat egg whites and cream separately until stiff.

4. 4

   Fold the beaten egg white and half the cream into the egg yolk mixture. Pour cream into glasses and cool for at least 4 hours (the rest of the cream should also be kept cool).

Nutrition Facts

KCAL
300 kcal

CARBS
21 g

FATS
20 g

PROTEINS
7 g