Lemon Yoghurt Cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash lemons hot, dab dry. Rub the peel off one fruit. Cut three slices from the second lemon for decoration. Squeeze both lemons.

2. 2

   Separate eggs. Beat the egg yolks and sugar until frothy. Stir in yoghurt, lemon juice and zest. Squeeze the gelatine, dissolve and stir into the lemon-egg cream. Chill. As soon as the cream starts to gel, beat the egg whites until stiff and fold in.

3. 3

   Pour cream into dessert bowls and chill for about 2 hours. Quarter lemon slices and decorate the lemon cream with them. Decorate as you like with some lemon balm and julienne.