Lemon Mint Cream

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Separate eggs. Beat the egg yolks, lemon juice, zest and sugar until the sugar is completely dissolved. Squeeze the gelatine, dissolve over low heat.

2. 2

   Mix 3 tablespoons of cream with the gelatine. Then stir the gelatine mixture into the rest of the cream and chill. Whip the cream and egg whites separately until stiff. As soon as the lemon cream begins to gel, fold the cream first, then the beaten egg white into the cream.

3. 3

   Wash the mint, pluck the leaves from the stalks and cut them into fine strips, except for something for decoration. Pour lemon cream and mint leaves into dessert glasses and chill for at least 2 hours.

4. 4

   Decorate the lemon cream with the remaining mint and lemon slices before serving.

Nutrition Facts

KCAL
350 kcal

CARBS
28 g

FATS
23 g

PROTEINS
9 g