Lemon praline cream

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 pck. Lemon" pudding powder
  • 7-10 Tbsp (for 1/2 l liquid; for boiling)
  • 75 g Sugar
  • 150 ml White wine or orange juice
  • 7-10 Tbsp grated rind of
  • 1 untreated lemon
  • 7-10 Tbsp Chocolates with light lemon soufflé cream
  • 7-10 Tbsp (e.g. Fioretto von Lindt)
  • 1 fresh egg (Gr. M)
  • 75 g Whipped cream
  • 7-10 Tbsp Melissa for decorating

Directions

  1. 1

    Mix pudding powder, sugar and 50 ml water until smooth. Bring 300 ml water, wine and lemon peel to the boil, except for a little bit for decoration. Remove the pot from the stove. Stir in the pudding powder. Bring to the boil briefly, then let it cool down a little

  2. 2

    Coarsely chop 4 chocolates. Separate the egg. Beat egg white until stiff. Whisk the egg yolks and stir into the pudding. Then fold in the egg white and finally the chopped chocolates. Pour lemon-praline cream into 4 dessert bowls and chill for 3-4 hours

  3. 3

    Cut 2 chocolates in half. Whip cream until semi-stiff. Put a blob on each lemon cream. Decorate with praline halves, rest of lemon peel and possibly lemon balm

Nutrition Facts

KCAL
560 kcal
CARBS
61 g
FATS
26 g
PROTEINS
9 g

Categories & Tags

Dessert