Fine Lemon Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 4 tablespoon sugar
- 3 sheets gelatin
- liter ⅛ cream
- 1 organic lemon (s), grated zest and juice it
- 4 tablespoon water
Print Recipe
Pin Recipe Instructions
- Soak the gelatin in cold water. Rub the lemon peel. Squeeze the lemon. Separate the eggs. Chill the egg whites.
- Mix the sugar with the egg yolks until frothy. Stir in lemon zest and lemon juice.
- Let the water get hot and dissolve the gelatin in it. Then mix together the gelatine and egg mixture and refrigerate until the cream sets. That can take half an hour.
- Only then whip the cream and egg white separately and carefully fold in after the egg mixture has softened. Place the cream in the refrigerator until you are ready to eat it.
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