Danish Lemon Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets gelatin, white
- 3 large egg (s)
- 100 g suar
- 1 lemon (s), untreated, juice and zest it
- 250 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water for about 5 minutes. Beat the eggs and sugar with the mixer to a light mass (beat a few minutes).
- Take the gelatine out of the water, squeeze it out and either briefly dissolve in the microwave or in a water bath (in the microwave only a few seconds, it melts very quickly). Then mix the liquid gelatine with lemon juice and grated lemon zest and mix with the egg and sugar mixture. Whip the cream almost stiff, carefully fold it into the mixture.
- Either fill in 4 small bowls in portions or fill in a glass bowl as a large portion. Leave to set in the refrigerator for about 2 hours.
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