Lemon cream with mint

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash and dry lemons and cut 1 in half. Finely grate the zest of 1 1/2 lemons and squeeze the juice. Measure out 6 tbsp (approx. 60 ml) of juice. Separate the eggs. Whip egg yolk and sugar until creamy. Stir in lemon juice and zest

2. 2

   Squeeze out the gelatine and dissolve it dripping wet over a mild heat. First stir 3 tablespoons of cream into the gelatine, then stir the mixture into the remaining cream. Cool until the cream begins to gel

3. 3

   Wash the mint and cut into fine strips, except for something to decorate. Beat cream and egg white separately until stiff

4. 4

   First fold cream, then beaten egg white into the cream. Fold in mint strips. Pour lemon cream into 4 dessert glasses and chill for about 3 hours. Cut the remaining lemon half into slices. Decorate the cream with the remaining mint and lemon slices

Nutrition Facts

KCAL
210 kcal

CARBS
14 g

FATS
13 g

PROTEINS
8 g