Strawberries with lemon foam

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the lemons and dab dry. Grate the zest of 1 lemon. Squeeze the juice from about 1 1/2 lemons. Separate the eggs. Whip egg yolk and 3 tbsp. sugar until creamy. Stir 6 tbsp. of the juice and lemon zest, except for a little bit

2. 2

   Squeeze out the gelatine and dissolve it dripping wet at low heat. Stir about 3 tablespoons of egg cream into the gelatine, then stir the mixture into the remaining egg cream. Cool until it begins to gel

3. 3

   Whip cream and egg whites separately until stiff. First fold cream, then beaten egg white into the egg cream

4. 4

   Wash and clean the strawberries and, except for 4 pieces for decoration, halve or quarter them. Arrange the strawberries in four dessert glasses. Add lemon foam and chill for about 3 hours

5. 5

   Moisten remaining strawberries with water and roll in 1-2 teaspoons of sugar. Decorate lemon foam with the strawberries, the rest of the lemon peel and possibly lemon balm

Nutrition Facts

KCAL
240 kcal

CARBS
22 g

FATS
13 g

PROTEINS
8 g