Lemon cream Fioretto

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Mix 50 ml water, sugar and pudding powder. Bring 450 ml water and lemon zest to the boil, stir in the pudding powder, bring to the boil again while stirring. Remove from the stove.

2. 2

   Allow to cool slightly while stirring. In the meantime, separate the eggs. Whisk the egg yolks with a fork and stir into the pudding. Chop 3 chocolates roughly. Beat the egg whites with the whisks of the hand mixer until stiff.

3. 3

   Fold in portions under the pudding and then fold in the chopped pralines. Pour into four dessert glasses and refrigerate for about 2 hours. Whip the cream until stiff. Carefully halve the remaining pralines with a sharp knife.

4. 4

   Serve desserts decorated with a dollop of cream, half a praline and, if desired, a lemon balm leaf.

Nutrition Facts

KCAL
380 kcal

CARBS
43 g

FATS
20 g

PROTEINS
7 g