Lemon cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash lemons hot, grate dry, grate peel thinly. Halve the fruits, squeeze the juice. Soak gelatine in cold water. Separate the eggs, whisk the egg yolks and 75 g sugar with the whisk of the hand mixer until thick and creamy. Stir in lemon zest, except for something for decoration, and juice.

2. 2

   Squeeze the gelatine and dissolve over a warm water bath. Stir about 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. Cover the rest of the lemon peel.

3. 3

   Beat the egg white 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 lemon cream. Pour into glasses and chill for at least 2 hours. To serve, decorate the cream with lemon zest and possibly meringue crumbs.

Nutrition Facts

KCAL
240 kcal

CARBS
18 g

FATS
15 g

PROTEINS
7 g