Lemon cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost the berries. Wash the lemons, squeeze them in half and measure 150 ml of juice. Add 250 ml water, sugar and fat and bring to the boil. Stir 30 g starch in a little cold water until smooth and bind the lemon juice.

2. 2

   Allow to swell for approx. 5 minutes at low heat while stirring. Whisk the egg yolks and fold into the lemon dish, which is no longer boiling. Divide into four glasses and let cool. In the meantime bring cherry nectar and vanilla sugar to the boil.

3. 3

   Stir the remaining starch in a little cold water until smooth and bind the juice with it. Fold in the berry cocktail and fill it onto the lemon cream. Serve decorated with wafer rolls.

Nutrition Facts

KCAL
520 kcal

CARBS
106 g

FATS
8 g

PROTEINS
3 g