Lemon foam cream in Lindt bar frame

Name: Lemon foam cream in Lindt bar frame
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 sheets Gelatine; 2 untreated lemons; 4 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 150 g Whipped cream; 24 (à 2 g) Milk chocolate bar; 7-10 Tbsp lemon zests, icing sugar and cocoa

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6 sheets Gelatine
2 untreated lemons
4 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
150 g Whipped cream
24 (à 2 g) Milk chocolate bar
7-10 Tbsp lemon zests, icing sugar and cocoa

Directions

1
Soak gelatine in cold water. Wash the lemons thoroughly, dab dry and finely grate the peel. Squeeze the lemons and measure 75 ml of juice. Separate the eggs and chill the egg whites. Stir egg yolks, sugar, vanillin sugar and lemon peel until creamy white.
2
Squeeze the gelatine, dissolve and stir in the lemon juice. Then stir the juice with the gelatine into the egg yolk cream and chill for 5-10 minutes. Whip cream and egg white separately until stiff. When the egg yolk mass begins to gel, carefully fold in the cream first, then the beaten egg white. Pour the cream into a large flat bowl and chill for at least 3 hours. Use a teaspoon to cut out the cams. Dip teaspoons into hot water again and again. Place 3 small plates on each plate, place one cam on each and cover with a small plate. Decorate with lemon zests.
3
Pour the cream into a large flat bowl and chill for at least 3 hours. Use a teaspoon to cut out the cams. Dip teaspoons into hot water again and again. Place 3 small plates on each plate, place one cam on each and cover with a small plate. Decorate with lemon zests. Dust with icing sugar and cocoa