Sour makes delicious: lemon cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak the gelatine in a bowl of cold water. Wash the lemons, grate dry and thinly grate the peel. Halve the lemons and squeeze the juice.

2. 2

   Separate eggs. (It is best to put them in mixing bowls immediately.) Put the egg whites in the refrigerator until they are ready for use.

3. 3

   Whisk the egg yolks and sugar in a mixing bowl with the whisks of the mixer for 5-8 minutes until thick and creamy. Stir in lemon juice and zest.

4. 4

   Squeeze the gelatine by hand. Then dissolve in a small pot at very low heat while stirring. Do not let it get too hot, otherwise it will lose its gelling power. Remove from the stove.

5. 5

   Immediately stir in approx. 3 tbsp. egg yolk mass bit by bit into the warm gelatine.

6. 6

   Using a dough scraper, stir the gelatine mix completely into the remaining egg yolk mass. Refrigerate the bowl until the mixture begins to gel (= solidifies; takes 30-40 minutes). Tip: Stir from time to time.

7. 7

   The egg yolk mass is gelled? Here we go: Beat the egg whites with 1 pinch of salt with the whisks of the mixer until stiff, until small peaks of egg white appear. Whip the cream until stiff as well.

8. 8

   Carefully fold the cream first, then the beaten egg white in portions into the jellied mass with a dough scraper. Pour lemon cream into glasses and chill for at least 2 hours. Afterwards you can enjoy the food.